Sourdough dinner rolls with khorasan flour
Do you think it’s worth using high-gluten/bread flour in starter?
Or that it doesn’t make much difference in quality for the difference in price?
A starter that survives a health crisis, is it likely to be the same as before?
Or is it forever transformed?
After uneventful years, I thought I could let it live outside of the refrigerator. I’m nursing it back to health and it’s rising again, but it still has somewhat of a sharp smell at this point.
The bread that I made when I didn’t realize the starter was in distress, I really liked the unaccustomed strong sour flavor, actually, although the nearly complete absence of rising was a problem.
Asiago and Habanero Sourdough.
My starter has been a little bitch for a few weeks, but she's back on track
Olive Loaves
imgur.com
https://imgur.com/a/UF3btM3
Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more from users.