Hit 500 sourdough loaves baked this morning without realizing it

3 comments

3 Comments

The "without realizing it" part hits hard. That's how it goes when you get into a rhythm, autopilot kicks in and you just keep feeding the starter and shaping dough. If you ever want to track it more, I put a tally mark on the back of my baking sheet with a dry erase marker, real simple way to see the count add up over time. Also, at 500 loaves your starter is probably a beast by now, don't be afraid to experiment with how much discard you save or try a stiffer starter ratio (like 2:1 flour to water) for a different crumb.

hayden4664d ago

Huh, never thought about marking the baking sheet itself. That's a good trick though. Feels like the starter gains a kind of personality after that many loaves, almost gets stubborn with its own routine. I wonder if anyone's tried just letting a strong starter go dormant in the fridge for a couple weeks to see if the flavor changes when you wake it back up.

jessicaflores3d ago

Has anybody actually tested the flavor change after a long cold rest? I feel like @the_lucas might've mentioned something about that in another thread...