Wouldn’t it be really cool if The Sickness In You & I ended with Unravelling’s live synth intro which then segues right into Unravelling? Idk how likely it is but it would be a clever way for them to take our criticism of not including the intro in the studio single. Thoughts?
Hey everyone!
Last Friday I was gifted some 5+ year old starter and I was planning on making my first loaf today. I’m following a recipe that requires an overnight feed so last night I mixed 9g of starter with 45g flour and 45g water and let it sit on the counter overnight in my 68-70 degree F kitchen. As you can see in the photos, it slightly bubbled but virtually didn’t rise at all (it’s been about 9 hours).
The starter was last fed with a 1:3:3 ratio the night my cousin gave it to me, and I let it sit on the counter that night as well to see if it would rise and it did (almost doubled but didn’t appear peaked), then I tossed it in the fridge the next morning and it’s been there since last night.
Is there a way I can still save this starter? Should I make the kitchen a little warmer or put it under heat lamps for the rest of the day and let it keep going? Or toss it and try again with the fridge starter (I have around 130g in there) but feed it a few more times? Any help would be appreciated since I’m still a total newbie with sourdough especially since I didn’t make this starter from scratch. 🙏🙏
Hey everyone! My cousin gave me some sourdough starter and I need some help with how to use and care for it going forward. I’m an experienced home pizza maker with commercial yeast but I’m totally new to the sourdough world so I’m excited to learn!
Before giving it to me, she freshly fed it with a 1:3:3 ratio and put an elastic band on the jar for me to assess peak fermentation. She said I should be feeding and discarding every day and placing it in the fridge if I am not using it for a while, but she herself is also pretty new to the game (she was given a portion of this 5 year old starter just a couple months ago) so I had to consult you guys to fill in some of the gaps.
I know once you get a starter it’s a full on commitment so I want to make sure I do this right. I’d ideally like to stay in my comfort zone and try making pizzas with the starter first before attempting a loaf, and I don’t see myself using the starter anywhere close to daily even when I do begin making bread.
Can any of you experts give me a more complete guide based on this info? Thanks in advance :)
Margherita and vodka pies from Penelope Social in Woodbridge, Ontario
Sourdough crust with 48h cold fermentation
The vodka pie was one of my favourite pizzas I’ve ever had, and I’ve been to Italy and NYC! Dough had the perfect crisp, chew, and airiness with a nice but not overpowering fermenty flavour, and the vodka sauce meshed so well with the pesto and full fat mozz.
Everything else at the restaurant was fantastic as well! Highly recommend visiting if you live in the GTA.
I'm sure most of us agree that live performances of Madness have grown increasingly stale since T2L tour because Matt falsettoes the climax. Though I obviously understand why he does this, the problem for me is that it originally made sense to play the song a half step down back when he belted the A4s, but since 2015 there's been no need to continue playing it in this key. IMO the ending of the song is so much more satisfying when he belts it, so why not lower the key even more, like an additional half step or even a full step down from the current key of A major? Dropping it another step will mean the "love" notes max out at G4, which for a while has been the highest chest note that Matt will frequently sing in a show. That way, there's new life brought into the song and hardcore fans will be happier to hear it, since even though I'm sure many of us want to see it dropped, it's definitely here to stay for the upcoming tour and probably several tours after it.
Let me know if you guys agree or disagree!