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Why centuries-old bread techniques are making a surprising comeback in home kitchens
(www.journee-mondiale.com)
this post was submitted on 01 May 2025
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Bready
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I love everything about sourdough but maintaining and feed it when I don't need it. We don't really consume enough bread to make a loaf every time it needs to be fed. The rest of the process and the taste and amazing but I don't love the Tamagotchi feeding aspect enough.
I keep a 60g starter in my fridge and only feed it when I want to make a loaf (every 2-3 weeks). Pretty much zero waste and super low maintenance :) keeping a bigger starter might look cool but practically speaking you don’t need anything huge.
I think my problem is that I will make a loaf once a month in the colder months and then nothing in the warmer months. So it takes forever to wake it back up every time. I think I will need a smaller starter next time
Ah gotcha. That’s fair enough. I’ve never tried it before but apparently drying out the starter is a way to make it last for long periods of time and then be quick to refresh.
Interesting. I might try drying it out. It seems like still will take a bunch of time to reawaken but would be nice for the warm months. I will keep it in mind
In Germany you can buy powdered starter in the supermarkets
Oh. That's so nice. I would love to have a powdered starter easily bought. I've seen wet starts for sale but not cheaply and at speciality stores