Amber Eisler

But then you maybe tip it out of the banneton or you slide it onto your baking stone and it just collapses. Yeah. So you want to hit that sweet spot in between.

But then you maybe tip it out of the banneton or you slide it onto your baking stone and it just collapses. Yeah. So you want to hit that sweet spot in between.

Happens to the best of us.

Happens to the best of us.

Yeah, there's so many variables that makes the baking process really fun and exciting, but sometimes it can be hard to pinpoint the exact issue. Let's go to our next question.

Yeah, there's so many variables that makes the baking process really fun and exciting, but sometimes it can be hard to pinpoint the exact issue. Let's go to our next question.

Yeah, I see this question come up a lot. And the question is not what you can do, but what you should do, right? So you can make bread with a starter that hasn't been fed regularly, but what kind of results are you looking for, right? And if you're looking for really a beautiful fermentation, volume, flavor, you are going to want to be more attentive to those feeds.

Yeah, I see this question come up a lot. And the question is not what you can do, but what you should do, right? So you can make bread with a starter that hasn't been fed regularly, but what kind of results are you looking for, right? And if you're looking for really a beautiful fermentation, volume, flavor, you are going to want to be more attentive to those feeds.

And the way I think about it is full disclosure, I am not a runner, but if I were to run a marathon, I would not do that right after I had been fasting for a week. I would carbo load. I would get all of the nutrition into my body first. It's the same with the sourdough starter. We need to feed it and care for it because it has a lot of work to do.

And the way I think about it is full disclosure, I am not a runner, but if I were to run a marathon, I would not do that right after I had been fasting for a week. I would carbo load. I would get all of the nutrition into my body first. It's the same with the sourdough starter. We need to feed it and care for it because it has a lot of work to do.

Yeah, you got to take Fernando out of the fridge at least once a week just to keep him on life support. But recognize that's all it is. That's life support, right? You want Fernando to do some heavy lifting. You got to give him a couple of more feeds before you're going to make some bread.

Yeah, you got to take Fernando out of the fridge at least once a week just to keep him on life support. But recognize that's all it is. That's life support, right? You want Fernando to do some heavy lifting. You got to give him a couple of more feeds before you're going to make some bread.

It's a good question. It really is. I tell students that it is much more important how you have treated your sourdough starter in the past two weeks, not the past two centuries. Yeah. Having said that, I acknowledge there's something special and powerful about having history to your sourdough. Yeah, it's romantic, right? It really is.

It's a good question. It really is. I tell students that it is much more important how you have treated your sourdough starter in the past two weeks, not the past two centuries. Yeah. Having said that, I acknowledge there's something special and powerful about having history to your sourdough. Yeah, it's romantic, right? It really is.

Everybody likes the story to tell and the connection to the past. And sourdough bread baking really does give us a connection to the past. But when it comes to actually leavening and flavoring your bread, older is not necessarily better.

Everybody likes the story to tell and the connection to the past. And sourdough bread baking really does give us a connection to the past. But when it comes to actually leavening and flavoring your bread, older is not necessarily better.