For context, I’m on an iPhone using Firefox. I can’t use uBlock Origin, but am ready to block on the DNS level after this.
You can only save 20 recipes before you have to pay, but you can view as many as you like without saving them. Still, a very nice app IMO.
If you’re using the app on a device, you can open links directly in it. So, if you have a bookmarks folder of recipes, you can just use your browser’s share button -> Open In -> Just the Recipe
I’ll sound like an old man, but I miss the days of going to a website and not having to deal with the SEO junk.
I had no idea about this. Doesn’t everyone just get the recipe and copy it to notes? I’m always afraid it’ll disappear so I immediately copy it.
ah yes, a $1500 phone with software that won’t allow you to do shit under the flag of security and UI.
Safari allows you to install adblockers, btw. Apple is overprotective but this isn’t really their fault.
If you are only concerned about blocking ads thats fine and good. But if your are concerned about privacy one should ditch apple devices altogether. Not to mention freedom.
All people said not to mention that recipe is unnecessarily complex.
Refrigerating the dough for an entire week will make it rather less potent, not more, while most of aroma components accumulation will happen through the first day. Not to mention here you allow it to stay at room temperature for 8 hours first before that, which is an overkill.
Just keep it at room temperature for 2 hours, let it stay in your fridge for 24 hours and you’re good to go. Or just use the sourdough directly, that’ll do.
Also, I hope you had at least 3 days (better a week for wild starters) of renewing the sourdough before you put it anywhere. Otherwise, it can have a very unstable and potentially even dangerous microbial composition.
Source: I’m a bread technologist.
Unfortunately, most of my sources are either in Russian or very academic. This open-access article does a good job of reviewing many academic sources, if you’re interested.
Out of what’s popular and available in English, I’d strongly recommend Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”. It contains a lot of useful info on both sourdough and straight dough technology in a way that is home baker-friendly.
I found after years that starters work fine if I leave them in the fridge without feeding (sometimes for weeks) and then prepare and feed them overnight or 1 day before using it.
would you say that’s dangerous?
Depends on whether you allowed your starter to go through 2-3 cycles before putting it in the fridge. If yes, you’re all clear. Essentially what protects starters and sourdough from going bad is high acidity that they develop. If you give your starter enough time before preserving it, it will retain most of that acidity, allowing you to just feed it again and then use it. If not, you’re at risk of letting molds and other harmful organisms develop - some of them do grow at fridge temperatures, and if there’s no acidity to stop them, it can be not good.
Anyway, it’s a good practice not to store sourdough for over a week - just in case.
Use justtherecipe.com - it will not only cut ads, but also the sob story about the writer’s grandmother and how they kept this thing a family secret for exactly 137 years until now.
