Comments on: Simplify Sourdough Starter Maintenance with the Sourdough Home

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create a binance account — Fri, 22 Aug 2025 20:06:37 +0000

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binance推薦碼 — Thu, 21 Aug 2025 15:34:00 +0000

Your point of view caught my eye and was very interesting. Thanks. I have a question for you.

By: Index Home

Index Home — Mon, 07 Jul 2025 15:12:29 +0000

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By: Janis

Janis — Thu, 29 May 2025 21:49:44 +0000

Hi Maurizio! Question. I have 2 Weck jars that can fit into the Home (one on top of another, both covered with the glass top). The shelf won’t fit with these sizes. Is that ok? Can the jars still “breathe” this way? Thank you!

By: Teresa

Teresa — Sat, 24 May 2025 12:03:21 +0000

Hi Maurizio,
My husband just got me a home for Mother’s Day!
I’m relatively new to this sourdough life, so am confused on the process.
I typically feed my starter, take what I need to make my dough and put the rest back in the fridge. I keep my starter at 50 degrees in the home, remove it and feed it- then put it back in the home at 78 degrees and then once done taking what I need for dough – put the remaining back in the home at 50 degrees again until ready to back?

Thanks so much for the insight, my tired mom brain is having issues comprehending!

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By: Judy33

Judy33 — Wed, 14 May 2025 11:38:22 +0000

Why is there water sitting in the bottom of my sourdough home? I've been using it for several weeks. I just noticed the inside looked damp. When I turned it on it's side a significant amount of water drained out. I live in a very arid area with little moisture in my house.

By: Cate

Cate — Wed, 26 Feb 2025 20:59:03 +0000

My Sourdough Home sat in a box for over a year. Two weeks ago, I pulled it out because my son was complaining about the terrible sourdough here in the Southeast. We’re originally from the San Francisco Bay Area, so SF sourdough is our benchmark for good bread.

I set the Sourdough Home to 78°F and used the starter formula from The Perfect Loaf cookbook. Within 24 hours, the starter bubbled up to three-quarters of the way up the Weck jar. After one feeding and another 48 hours, it reached the top. On Day 3, I lowered the temperature to 75°F. By Day 10, I started using it while maintaining a once-a-day feeding schedule, then dropped the temperature further to 60°F.

Since I’ll only be baking two loaves a week, I just switched to the small starter featured in a recent The Perfect Loaf newsletter.

The Sourdough Home has been a godsend—it maintains the exact temperature I need for my schedule, and I haven’t had any issues with contamination. Back in California, I lived in the middle of a vineyard, and despite using a thoroughly cleaned Weck jar sterilized with boiling water at every feeding, I lost my starter to contamination more than once. I believe the Sourdough Home provides an additional level of food hygiene that I can't get by leaving the starter on the counter. Cannot believe it took me so long to pull it out of the box.

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free binance account — Fri, 14 Feb 2025 22:24:13 +0000

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By: Maurizio Leo

Maurizio Leo — Fri, 31 Jan 2025 11:12:52 +0000

In reply to Heidi. Hmm. My screen never turns off. It does dim, though!