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A sustainable and waste-free way to maintain a sourdough starter. By using the 'scrapings method,' you eliminate the need to constantly discard and feed your starter, making home bread baking much simpler.
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Use starter for bread leaving scrapings in the jar → Store the scrapings jar in the fridge → Feed the scrapings with flour and water the night before baking → Leave at room temperature overnight until puffy → Repeat the process after each bake
Use starter for bread leaving scrapings in the jar → Store the scrapings jar in the fridge → Feed the scrapings with flour and water the night before baking → Leave at room temperature overnight until puffy → Repeat the process after each bake
A sustainable and waste-free way to maintain a sourdough starter. By using the 'scrapings method,' you eliminate the need to constantly discard and feed your starter, making home bread baking much simpler.
Ensure your sourdough starter is active, bubbly, and has increased in volume before use.
Use the starter for your bread recipe, but leave a small amount (the scrapings) clinging to the sides and bottom of the jar.
Instead of feeding the remnants immediately, place the jar with the scrapings directly into the fridge until you are ready to bake again.
The night before you plan to bake, take the jar out and add the specific amount of fresh flour and water required by your recipe.
Mix thoroughly and leave the jar on the kitchen counter at room temperature overnight.
This method completely eliminates the need for 'discarding' starter.
The scrapings are rich in natural yeast and become more resilient the longer you use this method.
This works perfectly if you bake bread once a week or once a fortnight.
Always feed the scrapings the exact amount of flour and water your recipe calls for.
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