this post was submitted on 26 Aug 2023
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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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[–] deegeese@sopuli.xyz 3 points 1 year ago (1 children)

I bake bread 2-3 times a week.

If I need to take a break I give the starter a good feed then into the fridge.

[–] Risk@lemmy.world 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.

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

[–] Acernum@lemmy.world 2 points 1 year ago* (last edited 1 year ago) (1 children)

I usually bulk bake 2-4 sourdough loaves in a weekend and freezing all but 1 loaf. That leaves me plenty of baking energy to make other breads or desserts throughout the month or just experiment on creating something

[–] Risk@lemmy.world 1 points 1 year ago

Do you slice before freezing?

[–] Aux@lemmy.world 1 points 1 year ago* (last edited 1 year ago)

Used to bake 2-3 times a week, now rarely bake, because a bit busy with work and other stuff. Will bake more often again during colder months.

[–] callcc@lemmy.world 1 points 1 year ago

Usually two loaves per week in one baking. One goes in the freezer and one in our bellies.