/ck/ - Food & Cooking

>>7137090
You make me sad. I sing sad song now.
>EEEEEEEEEEEEEEEEEEAAAAAAAAAAAAAAAAAAAAAEEEEEEEEEEEEEEEEAAAAAAAAAAAAAAEEEEEEEEEEEEEE

>>7137424
But what about celery seed?

>>7137731
You have to make a starter first, which can be intimidating for some people. You can look up how to online.
Alternately, you can make a fakemeout sourdough by mixing 150g each flour and water as well as 4-5g each active dry yeast and salt, leaving it out for 14-18 hours with 16 being ideal, fridging it for 14-18 hours, and adding another 150g each flour/water and 4-5g each ADY and salt and leaving it out a final 16 hours then add 160g flour to it or so, knead for 5-10 minutes, form, allow to rise an hour or so and, finally, bake at 220°C/425°F for 40 minutes or so. If your ADY is old, you may have to add another 4-5 of it with that 160g of flour you add just before kneading.

What you can also do is maintain that sourdough by feeding it and stuff rather than baking the whole batch at once. Entirely up to you. Look up online how.

Say I start a fakemeout sourdough at 4pm Sunday, at 8am Monday, it goes in the fridge until Midnight when I take it out and add the second helping, then it stays out until I get home Tuesday (which is typically a little longer than 16 hours, but isn't much a problem) before I add that final 160g of flour, shape, prove/rise and bake. Since it takes me about 3-4 days to go through a loaf, I'll start a new batch Wednesday when I get home and repeat the process, baking a new loaf Friday afternoon/evening.
Pic related is the crumbshot of a loaf of fakemeout sourdough I made recently.