Active starter is sourdough starter that is maintained, recently fed, and ready to leaven bread. This is different from “discard,” which is unfed and uncared for, and can be thrown in the trash or used in a recipe. The active starter has active yeast in it, but they are wild yeast cultivated from a fermented flour/water mixture, rather than purchased like active dry yeast or instant yeast
@@ShaamanRyu Not necessarily, it will just depend. I promise I didn’t mean to confuse you, there’s really no significant difference in changing the shape. Some people go for a “bread pull” with this type of bread, and that would really be the only noticeable difference. The difference being, it may not pull as well since the strands are braided together and wouldn’t flake apart as easily. Altogether, not a big deal and not going to affect the taste
@@TheSourdoughBaker makes perfect sense. Due to my admittedly poor track record of getting anything sourdough to work properly, I'm overly paranoid. Thanks for fielding the questions!
I finally made this, but, after the second rise (where it did rise to the edge of the loaf pan), I then baked it, it did rise (a bit), but like all my other sourdough efforts, the end result after cooling is a bread that likes to drop back down to the height of the loaf pan. Is this an issue with my starter? I'm also not getting the same "strands" (the crumb looked very similar to sandwich bread you can buy from the supermarket)
Perfect ❤
thank you for sharing. The bread texture is super soft. but i find the bread a bit salty.
That is interesting about the salt! ♥️ You can always reduce the amount, if desired. I’m glad you liked it altogether ♥️
Active starter? Is that active yeast?
Active starter is sourdough starter that is maintained, recently fed, and ready to leaven bread. This is different from “discard,” which is unfed and uncared for, and can be thrown in the trash or used in a recipe. The active starter has active yeast in it, but they are wild yeast cultivated from a fermented flour/water mixture, rather than purchased like active dry yeast or instant yeast
will dividing this into 4 strands and braiding it result in disaster?
Not at all! It’ll pull differently than the eight sections, but it’ll still come out great
@@TheSourdoughBaker sorry, when you say "pull differently" you mean the "strands" will go horizontally instead of vertical?
@@ShaamanRyu Not necessarily, it will just depend. I promise I didn’t mean to confuse you, there’s really no significant difference in changing the shape. Some people go for a “bread pull” with this type of bread, and that would really be the only noticeable difference. The difference being, it may not pull as well since the strands are braided together and wouldn’t flake apart as easily. Altogether, not a big deal and not going to affect the taste
@@TheSourdoughBaker makes perfect sense. Due to my admittedly poor track record of getting anything sourdough to work properly, I'm overly paranoid. Thanks for fielding the questions!
I finally made this, but, after the second rise (where it did rise to the edge of the loaf pan), I then baked it, it did rise (a bit), but like all my other sourdough efforts, the end result after cooling is a bread that likes to drop back down to the height of the loaf pan. Is this an issue with my starter? I'm also not getting the same "strands" (the crumb looked very similar to sandwich bread you can buy from the supermarket)