They rock.I'm sometimes afraid they will be bought or change terms.
The pictures make things look better than they are ;) but thanks anyways!
No, It's the rectangular holes meeting in the middle.
Unfortunately I didn't document that part of the process. But you figured it out correctly. It's two rectangular pockets that meet in the center of the leg. I drilled a bunch of holes using an 8mm drill bit and then chiseled out the rest. This process works quite well, even though it's not extremely precise, especially since I used pine.
Thanks a lot for the information! Your room seems to be awfully hot though :D
Ahhww, finally a candidate sound generator for my earPod buster bike horn. Nice!
Good answer, although I wonder if we focus too much on the waste as being the flavor as opposed to the bacteria and yeasts. Do you have any idea how much of the mass of a ripe starter is actually bacteria and yeast as opposed to the lactic acid and whatever other bacteria and yeast pee is produced?
One thing is sure, dry yeast tastes excellent. It tastes so good that the food industry uses it on crisps and other addictive food :)
Learnt programming as a kid on my dads PSION. I owe my career to that device. It came with a BASIC manual on paper. That must have been the most important part of the package.
The people who talk about discarding generally mean what you describe. The discarded starter is usually not as active as the freshly fed one. My guess is that it's mostly the yeast that is missing in an older unfed starter.
That being said, I bake every week with good success and don't discard any starter. I usually keep my sourdough in the fridge and take it out on the night of thursday, feed it a bit (wholemeal wheat) and let it stand at room temperature. On friday evening I feed again but this time to full size (to get around 300g). On saturday morning I bake using almost all the starter. I put back the "dirty" jar with the rests of the starter into the fridge waiting to be fed the week after. Be sure to find your own routine. Also beware that this might not work if you bake less than weekly as the sourdough might become too sour and thurn dark an loose its yeasts.
Have fun!
Niiice. I love ferns but they are tough to grow indoors in my climate because of the dry air. How much energy does this beast consume? Is it heated or only lit?
Came here to answer this :D surely didn't read that article