Comment by 👻 darkghost
Re: " 8by3.net/~sbr/others/food/2025-06-07.the-conquest-of-…"
I think a lot of the trial and error is figuring out the particulars of the starter you have created. I make my starter in a jar and put a rubber band at the level it begins at. It makes it easier to see how active it is. When preparing loaves I take pictures when I start fermenting or proofing, again to check progress.
The really difficult part is figuring out how to do this with a working schedule where I'm out of the house for 13+ hours a day 5 - 6 days a week. Hurrying the fermentation steps in the makeshift incubator is why I finally succeeded on my 5th loaf.
2025-07-08 · 10 months ago
Original Post
— 8by3.net/~sbr/others/food/2025-06-07.the-conquest-of-bread.gmi
Not what first comes to mind, but for the inaugural ferment, here is my approach to sourdough I will write up some of the many other things I have bubbling away in the near future.