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#181
New Hire
Joined APC: May 2019
Posts: 9
#182
Line Holder
Joined APC: Dec 2012
Posts: 76
that whole " starter " is something that I have to find out how to make. Any tips?
#183
Gets Weekends Off
Joined APC: Sep 2016
Posts: 6,716
so:
day1: 5g water/5g flour. Cover and set aside at room temp.
day2: 10/10
day3: 20/20
day4: 40/40
day5: 80/80 or discard all but 50 and do 100/100 if you’re getting good smell and not cheesiness.
day6-8: discard all but 50 and add 100/100
after 8 days or so, either bake and feed every day at room temp, or throw it in the fridge and do a discard/feed cycle once a week. I find that if I get a fairly mature (14-21 day) starter and starve it for a day or so, it really improves the depth of flavor development.
other tips: starter are fairly hardy. You don’t have to freak out about a missed feed cycle or if it’s not acting right straight away. Keep on feeding and cycling. It will recover unless you absolutely forget about it for 3-4 days (room temp) or weeks (fridge).
you can make cool stuff with the discarded starter, like crackers and such if you aren’t making a full loaf.
#184
Line Holder
Joined APC: Dec 2012
Posts: 76
making a starter is extremely simple and often overblown. Mix equal mass water and flour. Let it sit for a day. Add double mass flour and water day 2. Repeat until you’re adding 100g or so of each every day. Then take the starter, discard all but 50g and add 100/100 to it. Repeat until about day 8. Once you have a nice ripe apple smell, you’re good to go.
so:
day1: 5g water/5g flour. Cover and set aside at room temp.
day2: 10/10
day3: 20/20
day4: 40/40
day5: 80/80 or discard all but 50 and do 100/100 if you’re getting good smell and not cheesiness.
day6-8: discard all but 50 and add 100/100
after 8 days or so, either bake and feed every day at room temp, or throw it in the fridge and do a discard/feed cycle once a week. I find that if I get a fairly mature (14-21 day) starter and starve it for a day or so, it really improves the depth of flavor development.
other tips: starter are fairly hardy. You don’t have to freak out about a missed feed cycle or if it’s not acting right straight away. Keep on feeding and cycling. It will recover unless you absolutely forget about it for 3-4 days (room temp) or weeks (fridge).
you can make cool stuff with the discarded starter, like crackers and such if you aren’t making a full loaf.
so:
day1: 5g water/5g flour. Cover and set aside at room temp.
day2: 10/10
day3: 20/20
day4: 40/40
day5: 80/80 or discard all but 50 and do 100/100 if you’re getting good smell and not cheesiness.
day6-8: discard all but 50 and add 100/100
after 8 days or so, either bake and feed every day at room temp, or throw it in the fridge and do a discard/feed cycle once a week. I find that if I get a fairly mature (14-21 day) starter and starve it for a day or so, it really improves the depth of flavor development.
other tips: starter are fairly hardy. You don’t have to freak out about a missed feed cycle or if it’s not acting right straight away. Keep on feeding and cycling. It will recover unless you absolutely forget about it for 3-4 days (room temp) or weeks (fridge).
you can make cool stuff with the discarded starter, like crackers and such if you aren’t making a full loaf.
Thanks, I appreciate it.... I'm going to give it try in the morning
#185
Gets Weekends Off
Joined APC: Dec 2019
Posts: 469
making a starter is extremely simple and often overblown. Mix equal mass water and flour. Let it sit for a day. Add double mass flour and water day 2. Repeat until you’re adding 100g or so of each every day. Then take the starter, discard all but 50g and add 100/100 to it. Repeat until about day 8. Once you have a nice ripe apple smell, you’re good to go.
so:
day1: 5g water/5g flour. Cover and set aside at room temp.
day2: 10/10
day3: 20/20
day4: 40/40
day5: 80/80 or discard all but 50 and do 100/100 if you’re getting good smell and not cheesiness.
day6-8: discard all but 50 and add 100/100
after 8 days or so, either bake and feed every day at room temp, or throw it in the fridge and do a discard/feed cycle once a week. I find that if I get a fairly mature (14-21 day) starter and starve it for a day or so, it really improves the depth of flavor development.
other tips: starter are fairly hardy. You don’t have to freak out about a missed feed cycle or if it’s not acting right straight away. Keep on feeding and cycling. It will recover unless you absolutely forget about it for 3-4 days (room temp) or weeks (fridge).
you can make cool stuff with the discarded starter, like crackers and such if you aren’t making a full loaf.
so:
day1: 5g water/5g flour. Cover and set aside at room temp.
day2: 10/10
day3: 20/20
day4: 40/40
day5: 80/80 or discard all but 50 and do 100/100 if you’re getting good smell and not cheesiness.
day6-8: discard all but 50 and add 100/100
after 8 days or so, either bake and feed every day at room temp, or throw it in the fridge and do a discard/feed cycle once a week. I find that if I get a fairly mature (14-21 day) starter and starve it for a day or so, it really improves the depth of flavor development.
other tips: starter are fairly hardy. You don’t have to freak out about a missed feed cycle or if it’s not acting right straight away. Keep on feeding and cycling. It will recover unless you absolutely forget about it for 3-4 days (room temp) or weeks (fridge).
you can make cool stuff with the discarded starter, like crackers and such if you aren’t making a full loaf.
#187
Line Holder
Joined APC: Apr 2020
Posts: 26
I have or I should say had a class date for May. When training starts again, will SkyWest still take those of us who already have these job offers/class dates? Obviously I know it will be some time, but just wondering if I keep working where I am and wait it out, will I be getting a new class date when things get back up and running or will our job offers be gone? Appreciate any feedback or advice.
#189
True. We as a country need to get past COV19 before the entire country is insolvent. We are living through historic times, we do not yet know the end of this chapter.
#190
Gets Weekends Off
Joined APC: Nov 2016
Posts: 880
we will definitely get past the virus, but as others have said, airlines are going to be different beasts going forward. This stress test will wash many out and I think many regionals are going away sooner rather than later. Skywest will survive, but I’m guessing as a much smaller airline.
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