Sourdough baking

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Sourdough baking

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What weird adjustments have you made to your sourdough? (self.sourdough)

submitted 1 year ago by BloodyFable to c/sourdough

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Hey everyone! I've been baking sourdough for about a half-decade at this point and feel like I've got the basics down. What do you guys do when you want to do something weird with your sourdough? I've heard of adding fruit to a starter, but I don't think that would work because the sugars won't be as freely available for the yeast as in a liquid.

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[–] RBWells 1 points 1 year ago

I live in a warm climate, so do a lot with the refrigerator, usually use cold water into my starter and dough, store the starter in the refrigerator, often retard the bread in the fridge for a day or so because it moves too fast.

Also I don't know if this is unusual but I'm completely converted to sourdough - haven't bought yeast in years. Anything I make that calls for yeast, I use the starter. Not just bread, but also pastries, anything. The starter is more forgiving and easier to use.