smunro44
Feb 28, 2017

Keeping Sourdough Warm

1 comment

I set my Sous Vide to 75 degrees. Any thoughts on this?

 

Chef Cathy
Mar 1, 2017

wow - great idea! I will have to share this with someone who said they didnt think they had a warm enough place. Not everyone will have a sous vide - but for those having difficulty getting "bubbles" going, you could try this in a warm pot of water and just reheat the water a couple of times- sometimes a boost is all you need.

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  • worthwaiting4
    Sep 28, 2017

    Hi Cathy I am on day 6 and it looks bubby - been feeding it daily. Not as much rise and fall at this time. Is that a problem? It does smell sour. Had the hooch rise up as well. Once we are done with it how do we care for it to keep it active? Thanks! Glenda xo
  • chapellake28
    May 12, 2017

    Day 2--Have some bubbling action going on. Fed it. Looked at it and thought, "Seriously?? What name would anyone give sourdough?" Quite unexpectedly the name "Gypsy" popped into my head. It's a GIRL!! Has anyone else named their sourdough? I'd love to hear what you all came up with.
  • snowyegret379
    May 12, 2017

    I am loving this series. Thank you. I noticed you put your culture in a metal pan today. Do we need to worry about leaching metal into the sourdough? Would a half gallon Mason jar work? Can you freeze sourdough? Can you create crackers and pizza dough with it? With gratitude, Audrey

© 2017 Culinary Naturopathy - Cathy Hohmeyer