Better Homes and Gardens New Cook Book

とあるところで引用されていたこの本。

Since 1930, the Better Homes and Gardens New Cook Book has been a trusted staple in kitchens across America.

Better Homes and Gardens New Cook Book, 17th Edition (Better Homes and Gardens Cooking)

"a trusted staple in kitchens across America"なんだそうだけど、そこのサワードウブレッドのところ、

Sourdough Starter

Ingredients

• 1 package active dry yeast
• :
  

Directions

• Step 1

  In mixing bowl dissolve 1 package active dry yeast in 1/2 cup warm water (105 degree F to 115 degree F). 

Sourdough Bread | Better Homes & Gardens

 んんん、スターター作るのにドライイースト🤔 信用ならないなこれは😄

まあこれは前フリで、書きたかったのはこのインスタグラムのポスト。

jimchall

What’s the single most important factor in making good-to-great sourdough bread? Maintaining your starter. The first thing to decide is how often you want to feed it and at what times. You want to figure out times that fit your schedule. You rule the starter — don’t let the starter rule you. For me, I feed mine three times a day at 5am, 1pm, and 9pm. It just works for me, and it’s every 8 hours so I always use a 1:3:3 ratio of Starter:Water:Flour. If you want to feed it in 12 hours, then try 1:5:5, 1:10:10 or something in between. The other factor you have to consider is temperature. What’s the temperature where your starter is sitting? If the temperature fluctuates, then it’ll be hard to get your starter to fit your schedule. Do yourself a favor, and get a proofer.
You can get the one I use with the link in my bio.

Jim Challenger on Instagram: “What’s the single most important factor in making good-to-great sourdough bread? Maintaining your starter. The first thing to decide is how…”

これは参考になる。グレイトなパン焼きたかったらスターターのメンテにフォーカスしろ、と言うアドバイス。しかもStarter:Water:Flourの比率が自分の1:2:2より全然エサの比率が高い。今週はイレギュラーなスケジュールなんで明日パン焼くけど、普段は前日に冷蔵庫からリバイブして1回エサやってるところを前々日からリバイブにしてみる。エサの比率はとりあえず変えない。問題は室温、冬はどうしても低くなる。スターターにも発酵器使ってみるのもいいかも。