Search results

Day 7 Last feed 👍 Tomorrow we're going to mix in about this time. And then leave the dough for a nice long overnight prove.

What to do with your spent starter?? The fav in our house is to just pan fry blobs of it. Tastes amazing as a bread for your Curry's. Just sprinkle with spices and flaked almonds. This morning we fried with seeds and honey. Tastes great on its own or add a poached egg and mushrooms 👍

Sounds perfect, ideally when we make the bread you want it at its bubbly peek, but if it's gone over it's not a problem 👍

This is a picture a mate just sent me. I coached him through the process first lock down👍 I'm now getting him on the home brew😎

50-100g seems to be most common amounts. I may give those ratios a go and see how it turns out👍

Day six You know the drill👍 Repeat the building steps. I'm going to do one more step tomorrow. Then mix the dough on day 8, Wednesday

Nice, I went 2.5 ibu's so I'll see how it turns out. I've saved a jar of trub so I'll probably give another one a go in a month or so. Also felt a bit cheated of not having and pediococcus and being able to add 17 ibu's so bought a pack of Wyeast lambic and pitched that into another red ale last...

500g bread flour 10g salt 50g bubbly starter 350ml water (that's been boiled and cooled)

Sounds like you know what your doing 👍 My advice would be to brew a simple recipe you like, add just a low dose of noble bittering hops.. add a sachet of yeast like Wyeast lambic blend, after two weeks put in a glass or pet secondary. Then buy American sour beers and or wildbrews and read all...

Day five So again we pour about 2/3rds from the mother jar to the spent jar(may of said half yesterday but don't worry). Add a 60/60g if flour and water(that's been boiled and cooled). So to try and make things clear! We have two jars, one with old spent starter and the new freshly fed mother 👍...

The colander is right at the top of the size scale you'd need. About a two litre tub size I'd guess

I forgot to mention earlier that you will need a proving basket called a Banneton basket. I'm guessing most won't have one. So you'll need to find something to make do. Some kind of a bowl or tub that can be lined with a tea towel.

Ok so Jeffrey (great name👌)is mother and in the fridge.. as long as you keep a fresh mother/Jeffrey going he/she will be just fine🤯🤯 I wanted this all to sound as simple as it is.. Sadly communication by the typed word is not one of my strong points🤦‍♂️🤣

how nice🙂 Hi Billy 👋 good advice on not worrying, as long as your following me roughly you shouldn't go wrong 😲

Ok day four So we take our mother starter and tip approximately half into the spent starter jar. We then add our 60/60 of flour and water to the mother and give her a good stir.

Day 3 Started early this morning, don't worry about your timescale. Hopefully you have some activity on your starter. Mix your 60/60 flour and water. Add 60g of starter to it. This is now your new mother starter. Pop a lid on the old one and out it in the fridge. Leave your new one on the...

Day 2. There's a few bubbles in mine. Just give it a stir and don't worry 👍 Chop sticks are great for stirring..

Yes no problems at all,

Ok day one. Mix 60g of water that's been boiled and allowed to cool to about 30c with 60g of your bread flour👍 Remember use your finger to mix and maybe have a walk around your garden.. Then tip into a jar with a loose cloth over the top and leave somewhere warm in the kitchen.