Posted: 4/9/2025 2:35:19 PM EDT
I've been maintaining two sourdough starters, one being gluten free. So far I've only made discard pancakes and cookies, both oatmeal & chocolate chip  I've had my starters resting in the fridge for a week and a half now to slow things down. When I remove them can I bake right away or do they need to be fed and rejuvenated first? I'd like to try cinnamon rolls or a loaf of bread this weekend. Any other fun recipes or ideas? |
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I maintained one for a while. I would bake bread, all different kinds, and some discard items. Ultimately I threw it out and stopped because if I made bread I would eat all the bread. I learned my body doesn’t like wheat all that much, plus I was over eating carbs and got rather fat as a result. I sort of miss making crusty loaves of bread. No knead sourdough is pretty idiot proof using the dutch oven method. As for baking from refrigerated starter that’s sort if a no. You will need a nice active starter to into your dough for reliable and predictable fermentation. I made cinnamon rolls once, they were good but a lot of work. |
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Originally Posted By Ruckus: You haven't done pizza crust yet? Thats the sole reason I did a starter last week. Pizza crust and rolls are my main go to for sourdough. I've made some loaves but the ease of the other two keep me coming back. I have pizza dough cold proofing now for Saturday. |
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