Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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How often do you bake? (self.bready)

submitted 1 year ago by Risk to c/bready

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Just curious really. I don't bake very often, so sometimes I question why on earth I keep a starter alive. If it didn't take a couple of weeks to get a new one going...

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[–] Risk 1 points 1 year ago (1 children)

See I'm afraid of the fridge as my starters always seem to develop a kind of acetone-y smell once in the fridge - that no matter how long I feed for out of the fridge, just won't go away.

I'm not at home enough to bake that often - at best I could maybe do twice across a weekend and maybe pizza dough once a week.

[–] evasive_chimpanzee 1 points 1 year ago

That's gotta be down to the exact mix of bacteria and yeast you have. I've had that with starters before, but my current one is a champ in the fridge. How much volume of starter do you keep? I only ever have about 60 grams going. To make bread, I always just step it up once or twice. That way I never have to discard anything