u/Historical_Low5860

Sourdough Recipe & Process:

350g water

500g KAB

Mix to shaggy dough

Autolyse 2 hours

Add

125g starter (I prefer this amount, can do 100g)

10g salt

Mix well 10 minutes

Rest 30 minutes

4 sets stretch and folds every 30 minutes.

Bulk ferm took about 8 hours at 68-70° (standard time for my home)

Let cold ferment overnight 14 hours as per usual in oval banneton

Then I was all "Hmmm wonder if I could freeze this bad boy, thaw, and bake it up?"

So I did.

Threw entire banneton, tea towel, and bowl cover in my freezer, took about a solid 48 hours to freeze thru.

I then vacuum sealed it.

Placed in my freezer for 2 weeks.

Took out of vacuum seal bag, placed in rice floured oval banneton with tea towel and bowl cover.

Took about 2 1/2-3 days to completely thaw.

Baked as per usual:

Light rice flour bottom. Place onto parchment. Sprayed with water for steam

Bake in 450° well preheated Dutch Oven

Covered for 20

Uncovered for 20.

Let cool completely for 3 hours.

What I noticed:

•after it thawed, the bottom ( the exposed part in banneton) sort of collapsed a bit, and the edges were crusty, musty, and dusty!!!!

•not only did it Crack around the bottom edges, the browning was uneven over the whole loaf

•noticed when I scored it, the inside didn't have all of the beautiful bubbles it usually does

•after gathering the courage to cut into it, it WAS DENSE, GUMMY, AND TASTED ODDLY STALE!

Conclusion:

Did not work and is a waste of time. Seeing as it took 3 days to thaw in the fridge, I can just make a FRESH delicious loaf!

Which for me raises the question, what if my starter is hungry but I need to throw a loaf together.

Hence the next experiment: Using hungry starter vs. Peak starter! Making each loaf side by side.

Lemme know any other experiments you wanna see!

ETA: I did this for fun and curiosity. I didn't think it would actually work.

Hey all! So I like to experiment! 😬 I made a regular loaf of sourdough

500g KAB

325g water

125g starter

10g salt.

Autolyse flour and water about 2 hours.

Add in starter and salt

4 sets s-n-f

Bulk ferm about 7 hours on this one, house was 68° then gets warmer in evening, so about 70° between 5pm & 7pm.

Bulk ferm was GORGINA on this one

So I shoved it all in the freezer and froze it!

I plan on baking it soon.

Would anyone be interested in seeing the results of my experiment!

Lemme know! 🤗

ETA: Sound good, Sourdough Baddies! 😎 I will get on this and post the results probably Monday! I will also start to document and post my other experiments, too! We are SCIENTISTS!! 😬

I just thought this was interesting. So, this Whitney Houston, my very active, strong 6 month old starter. The jar on the left with the wood lid is Mama Whitney. Only ever fed KAB flour and tap water. On the right is Baby Whitney, same feed. I simply poured some of Mama Whitney into the Weck jar to make Baby Whitney as I needed more starter since I sell my sourdough now.

I find it interesting that the only difference between these two is THE JAR and they look quite different. Baby Whitney tends to have more bubbles throughout, both smell fantastic, make amazing loaves, etc.

I wonder if the Weck jar being a bit more narrow and thick(insulated) and curved at the bottom is what is causing the difference?

They each get feed the same amount of KAB and water each night depending on how many loaves I am making, usually 3/4 cup KAB and just short of the same in water, both Whitneys like a thiccc feed!

I'd love to hear anything thoughts! Just something of interest.

ETA: I took this pic at about 10am. It is now 4pm and they haven't fallen yet. Hence the name, Whitney Houston. 😭😭😅