✨ SOURDOUGH STARTER ✨Quick tips that I think are helpful. ✅ You can refrigerate it! You can leave it on your counter and feed it daily (if you're making bread frequently or starting starter from scratch) or you can refrigerate it and only take it out when you want to bake. ✅ SCALE. Get a scale so you can feed your starter flour and water in grams. This will help you get more reliable and consistent results. A basic kitchen scale is about $10-12! (Available on Amazon) ✅ RATIOS. You can get your s
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✨ SOURDOUGH STARTER ✨Quick tips that I think are helpful. ✅ You can refrigerate it! You can leave it on your counter and feed it daily (if you're making bread frequently or starting starter from scratch) or you can refrigerate it and only take it out when you want to bake. ✅ SCALE. Get a scale so you can feed your starter flour and water in grams. This will help you get more reliable and consistent results. A basic kitchen scale is about $10-12! (Available on Amazon) ✅ RATIOS. You can get your s
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Brynn Stits on Instagram: "Sourdough Baking Experiment: Cold Proof vs. No Cold Proof Cold proofing your sourdough overnight in the fridge is totally optional! You can always bake the same day. ❄️ What Cold Proofing Does: - Gives your dough more flavor - Helps your loaf hold its shape - Makes scoring easier (especially decorative scoring) - Supports better digestion by giving fermentation more time - Lets you bake on your timeline Cold proofing is just a tool, not a mandatory step. Have fun, expe
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Brynn Stits on Instagram: "Sourdough Baking Experiment: Cold Proof vs. No Cold Proof Cold proofing your sourdough overnight in the fridge is totally optional! You can always bake the same day. ❄️ What Cold Proofing Does: - Gives your dough more flavor - Helps your loaf hold its shape - Makes scoring easier (especially decorative scoring) - Supports better digestion by giving fermentation more time - Lets you bake on your timeline Cold proofing is just a tool, not a mandatory step. Have fun, expe
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Leftover atta dough can be safely used within 24–48 hours if refrigerated properly. Cold slows bacterial growth, but doesn’t stop spoilage completely. Discard dough if it smells sour, turns slimy, or shows grey spots. Airtight storage, added salt or oil, and thorough cooking help—but fresh dough remains safest. Concept and edit by @poojashahxyz #FoodSafety #KitchenTips #HealthyEating | The CSR Journal
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