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Update on this: I do make a kneaded recipe (one from KA, slightly modified) though I tend to hand knead...

But one night I was baking and ended up having to run out of the house, and my almost done loaf sat in the fridge for a day and a half. Pulled it out to shape and bake, and it blew the biggest holes it's ever made? Like massive holes, beautiful gassy thing, actually ripped open despite being scored cause it expanded so much in the oven. Same everything else input wise, same taste to the loaf, but the holes...

I'll have to run a few trials to see if it's consistent, but I might have an answer? What kind of scientist would I be if I didn't try to repeat it? Oh the horror, more bread...

This recipe is a fascinating experiment in gluten-free sourdough baking! I'm intrigued by the author's emphasis on technique and the unique approach to handling the gluten-free dough. The idea of activating the starter in the oven is unconventional, but it certainly seems to work based on the results described. I'm particularly curious about the role of the cream of tartar and why the dough should resemble cookie dough in consistency. I'll definitely give this recipe a try, but I might experiment with different flours and hydration levels to see how they affect the outcome. It's great to have such a detailed best essay services online account of the process, as it provides a solid foundation for further exploration.

If you want a more sour punch try feeding your starter unbleached rye flour a few times.

Sharing crazy ideas with The Zourdough Community sounds like a blast! It's refreshing to have a platform where creativity can flourish freely. I can imagine Novo apartments being a perfect venue for brainstorming sessions among like-minded individuals. The exchange of unconventional thoughts might just lead to groundbreaking innovations or simply spark some exciting conversations. With Novo apartments providing a conducive environment, who knows what brilliant ideas might emerge? It's fantastic to see communities fostering such imaginative spaces, where every idea, no matter how wild, is welcomed and encouraged. Here's to pushing the boundaries of innovation together!

First time experimenting with sourdough and starter. I have dubious but optimistic thoughts about Larry. This is my Day 5. Based on instructions, I decided to use the discard, wondering if it would be tasty or lead to severe poisoning.

Made pancakes using Day 9 (1/2 batch ) recipe listed on site with discard. Very concerning that it lists using active fed starter as this was not my situation. Plowed through. Added pecans and blueberries while frying. Batter a little runny. Just a bit. Will add a tablespoon flour next time.

Was completely amazed. Crisp edges. Some airy Lift. A touch of flour would have helped. A touch more salt too. But sincerely an excellent unique and wonderful taste! A keeper!!!

Now I don't really care how a bread turns out. Can happily use for pancakes weekly.

Next up is an English Muffin recipe I found online with the other bit of Day 5 discard. Again....it's meant to be used with active starter....but we'll see what happens tomorrow ( dough is resting for now).

Thank you for the pancakes recipe!!!

Joining The Zourdough Community to share your recipes is not just about exchanging culinary ideas, but also about fostering a sense of togetherness through food. Whether you're a seasoned baker or just starting out, this platform offers a welcoming space to connect with like-minded individuals passionate about the art of baking. Just Find this supportive community eager to learn and exchange tips, tricks, and of course, recipes that elevate the humble loaf to new heights. I often Discover more than just recipes; uncover stories, techniques, and perhaps even lifelong friendships centered around a shared love for baking and breaking bread together