Focaccia instead of spaghetti noodles. Pasta is good but focaccia is great. I stirred up the dough Monday morning and put it in the fridge. It'll warm up now and get real bubbly in a couple of hours.
Took a while to bubble up.
Yep, sure beats noodles.
Looks delicious!
Looks delicious! I have been working on a sourdough starter which has worked out well. How do you make your focaccia? Do you use a starter?
@SassyGirl I didn't use sourdough starter for this one, but you can. My starter is currently in the back of the fridge. This lady has a pretty good explanation of what to do. I use half whole wheat which needs a few tweaks to make it work. I probably should write those down because I forgot the steam pan until after I put the bread in. Oops. https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/ ETA: I made a 1/2 batch in an 8" pan.
Thanks for sharing. I am relatively new to sourdough so I appreciate any advice. How often do you feed the starter when it's in the fridge?
How often? Honestly, probably about 2-3 months, when the shelf needs to be wiped off 🤣
It's looking sad, I just moved it to the front of the fridge... I'll refresh it tomorrow.
I haven't fed mine in about 3 months. The top kind of looks like white puffy clouds.
I had to think about it... the last time I used sourdough was soft pretzels for the Super Bowl. So three months for me as well.
So since yours doesn't have a hooch layer but has been in the fridge for the same amount of time... I would give yours a boost with some whole wheat or even better, rye flour. The bran layer has the bacteria and wild yeast already on it that love to feed on the starch within. You'll see a big difference after a couple of feedings.
Alright, a clean jar, some AP flour and a spoonful of my dormant starter mixed with water. The rubber band is marking the line and it's 9pm. I'll leave it on the counter and check it in 12 hours.