Acelestialobject

Sure thing ;))

Thanks a lot @AAQuesada :)) I appreciate it

Won't 1/2cup make it too sour overnight?? I wanted it fluffy but not too tangy O.O Do you think there is a way for that..Btw thanks for your help till now :))

Okay Thank you for your advice :)) So Im thinking of replacing 1/4tsp of yeast for 2tbsp of liquid starter for an overnight version of the recipe. Do you think this will make it too sour or will it be enough to create airiness in the batter of such a qty??

Are you talking about the dry to wet ratio?? How exactly do you do 20%??

Hi..I would like to try out this Moroccan Holes Pancake recipe with sourdough starter. Just not sure of the quantity of starter to replace the yeast and don't want it too sour. Would appreciate any help for adjustments :)) 1 cup (168 grams) fine semolina flour 1/4 cup (35 grams) bread flour 1/2 tsp (4 grams) fine sea salt 1/2 tsp (2 grams) instant dry yeast, or scant 1/4 tsp for overnight 1 1/2 cup + 2 tbsp (385 grams) hot water at 105 F/40 C

Spicy and creamy caramelized onion and spinach pasta

Thanks a lot for this article. I just read it and find it really simple and informative.

I did. I didnt seal it though just lightly covered like you mentioned. Yeah maybe the air seeps in from the sides. But is there any chance it could be kahm yeast??

Every 10 hours or so after feeding my starter develops this 'skin'. Its not fuzzy nor does it smell weird so I dont think its white mould. Does anyone have any idea what it could be??

Okay I'll do that..But is that white mold???

My fridge stopped working properly a day back. Unfortunately I remembered to check on my starter TODAY T_T. It has a strong smell. IS THAT WHITE MOULD??? O.O

Update: I made apple butter today. I didnt want to spend 10 hours making it so I made it on stove top in under 2 hours. This is the recipe I used: You're right. That's what I did differently this time. And it came out pretty well :)) Thanks a lot everyone ;))

Im measuring them with a cup with the spoon and level method. Yes definitely. Im not really interested in kneading and baking the same day. So I kept it in the oven overnight instead of the counter bc my cats have a habit of getting on the counter. Also, I didnt add 4 cups of Flour as the dough looked the same as her picture with just 3 and a 1/2 cups.

Made a sourdough sandwich bread today. Recipe from: https://thefeatherednester.com/sourdough-sandwich-bread/ This time thanks to @PatrickT it was easier to be sure about when the bread was done. Though the taste seems tangier than my first bread attempt. And the bread softer. In fact, when the bread was cut a slice or two broke and crumbled a bit