[All-postdocs] Sourdough starter around Falmouth?

[Adam Subhas]

We have a sourdough starter going, happy to split with those who want it
slash those who are willing to trade flour for it!  We can make up
containers of it, let us know!

-Adam

On Mon, Apr 6, 2020 at 9:05 AM Kassandra Costa <kacosta at whoi.edu> wrote:

> Hi Everyone,
>
> Fun to see my fellow quarantinites getting excited about bread!
>
> I have been baking bread for ~10 years, and I thought I should weigh in
> one point about making sourdough, especially if you are hoping to get that
> crusty and delicious San Francisco type sourdough loaf. If you are
> endeavoring on a brand new starter
> <https://www.kingarthurflour.com/recipes/sourdough-starter-recipe>, you
> can easily go through an 3/4 to a full bag of flour by the time you have a real
> crunchy loaf
> <https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe>.
> Along the way you can get many delicious treats
> <https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes> like
> pancakes and pizza crust and chocolate cake, so it’s not a total loss. I
> have seen recipes that use less flour
> <https://slice.seriouseats.com/2010/11/how-to-make-sourdough-starter-day-0.html>,
> but personally I have not been impressed by the results. I don’t currently
> have a sourdough starter alive, but if I did I would share with you all!
>
> Anyways, just wanted to give FYI on flour demands for sourdough, esp if
> you are having trouble finding flour at the grocery stores.
>
> Good Luck!
>
> Kassandra
>
>
>
> On Apr 5, 2020, at 8:11 PM, Rebecca Helm <rrhelm at unca.edu> wrote:
>
> Hi Frants--
>
> I am afraid I don't live in the area anymore, but for anyone who is
> interested in making a started you can also do it with flour, water, and
> dried fruit (or old wine, beer etc):
> https://twitter.com/shoelaces3/status/1244252079041974272
>
> On Sat, Apr 4, 2020 at 2:37 PM Frants Jensen <frants.jensen at gmail.com>
> wrote:
>
>> Dear all
>>
>> Given all the extra time at home these days, I am looking at doing some
>> more baking, esp trying out sourdough bread. Does anyone have an active
>> sourdough starter that they would help share (while following good social
>> distancing rules) to another household? If so, I would love an email from
>> you:)
>>
>> Cheers
>> Frants
>> _______________________________________________
>> All-postdocs maillist  -  All-postdocs at whoi.edu
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>>
>
>
> --
> Rebecca R. Helm, PhD
> Assistant Professor, University of North Carolina, Asheville
> Research Associate, Smithsonian Institution, NMNH
> rebeccarhelm.com
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> All-postdocs maillist  -  All-postdocs at whoi.edu
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>
>
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-- 
Adam V. Subhas | he-him
Marine Geochemistry and Geochemistry
Woods Hole Oceanographic Institution
http://www.adamsubhas.com/
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