StevenWithaPH

Haha I was a bit ambitious, and hungry

I was in a bit of a rush so I didn’t end up making a marinade. This was more of a dry rub where after I sliced the chicken thigh on the cutting board I just poured the spice rack on it and mixed it up by hand. I want to say it was:

3 parts chili powder 2 parts cumin 1 part coriander 1 part garlic powder Pinch cayenne pepper Several generous pinches of salt Ground black pepper

But then again I didn’t measure much. Just did everything by eye :)

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.

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.

About 24 hours in total but only about an hour or so of actively working on it. I feed the starter around 9am on day one, mix the dough at around 6pm, shape the loaves around 10pm, and bake them next morning.

Looks great! Any reason you didn’t bake it darker? I just started making sourdough regularly. Definitely worth the effort :)

Probably the 1/2 tsp of dried yeast I use to give it extra rise 😶‍🌫️

The cheap stuff 😂 great value all purpose unbleached flour

Ha you’re not wrong. I haven’t given fully naturally-leavened bread a go with my new starter just yet but it’s definitely on my to-do list :)

Yeah these ones rose pretty well! I use 1/2 tsp of commercial yeast for some extra lift in addition to the sourdough starter.

Bonus crumb shot

I was working my way through the recipes in the book and just kinda got stuck on this one haha. It just was so good and wasn’t too much work. I’ll definitely have to start checking out other recipes and kinds of sourdough.