Hello everyone, 58yo guy here. USA, central Indiana.
Have been lurking, reading a lot on this Fourm and like what I have been reading. I want to learn more about this fascinating hobby and hopefully share a thing or two.
Made my own sourdough starter over 6 years ago and it's still going strong. I have made around 400 loaves of sourdough, mostly being basic white or wheat. Lots of rolls and pizza crust thrown in for good measure. No commercial yeast in my kitchen :)
Due to health reasons I have to use a mixer to kneed the dough. I have a KitchenAid professional 600 6 qt mixer, not sure if mechanical mixers a frowned upon or not.
i only cook in unglazed stoneware or my two Romertopf unglazed clay cookers.
I just made two loaves 3 days ago, shared with my daughter and sister.
Replies
Hi -- I am new to this forum too. Like you I've been lurking about and am eager to learn more from fellow sourdough enthusiasts. I have had various starters going over the years, but have never sustained one for six years. I am interested in knowing more about how you maintain yours and what you do with it when you are away. Thanks!