[ SECRET POST #5959 ]

[case]

⌈ Secret Post #5959 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 02 pages, 30 secrets from Secret Submission Post #852.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[(Anonymous)]

Not the OP, but I've been getting better at making sourdough, whereas I initially found the several-day process between having watery flour and having yeasty, useful batter daunting. And it's the weirdest thing. (So naturally, it belongs on a thread in fandom!secrets.)

I set the bread aside and messed around with fermenting oatmeal. IME, if you add a splash of vinegar from a container that says "with the mother" somewhere on the label to equal parts rolled oats and water and set it out somewhere warm for a few days (in my house, it's usually a three day process), it will get bubbly and yeasty and the oats will start to float. To make fermented oatmeal, you strain the oats out, rinse them off, and cook them like normal. To make crazy hybrid sourdough, though, you take some of the bubbly water that just fermented your oats and add an equal amount of flour. I started with a cup of each, the first time, because I wasn't sure my experiment would work. In anywhere from 12 to 24 hours, I had something that was behaving like sourdough, having skipped the several day process of feeding and discarding and feeding more. The oats just sit - there is no messing with them, so I like this process a lot better than starting from scratch with flour and hoping it doesn't get moldy before it gets yeasty! Made excellent pizza with the starter, and I am pretty happy with it overall. Although you still have to do all the discarding and feeding from the moment you make a sourdough starter and are satisfied with it, on, unless you use up all your dough at once.

The one hack I've found in relation to that last thing is that if you feed your sourdough with twice as much flour as water, the yeast eats it slower. This made a big difference for me because feeding once a day was do-able, while feeding it every 12 hours was not. And the advice that was like "refrigerate it!" ignored that having sourdough I could use without having to feed and revive it and wait more, as an extra step, was important to me.

[(Anonymous)]

Thank you! I'll have to give the oats and vinegar a try. The time I cheated aka had my struggling starter a few days into discarding just added a packet of dry active yeast -- was the only time I came up with a tasty edible bread lol.

[(Anonymous)]

One of my friends recommends sourdough pancakes as a way to use up spare starter at the discard stage, if you like pancakes