Here’s what Aleeza had to say:
Guess what I don’t get is why recipes can’t be simple. I need directions with numbers like step 1, 2, 3, 4. And it can’t include things like put starter in warm water, but not too hot and leave there for 8 hours and if….blah blah blah! I need SIMPLE things like substitute 1 cup of starter for every 1 tsp of yeast, Or whatever the % is. got any tips like that. I would like to use it for my challah recipe. I would like to just sub starter for yeast and add extra flour to compensate for the extra h2o.
First of all, Aleeza’s comment is a good reminder for all of us who write about cooking and food. While a large part of your audience may be experienced enough to manage with an outline, there are always beginners out there, who get frustrated when writers make assumptions.
I’m on the other side of this equation when it comes to other subjects, like website coding. People who like to talk about certain topics develop a shorthand, which can be off-putting to beginners.
The problem is that when making sourdough, or anything involving fermentation, temperature and humidity matter. Like with all cooking, it takes practice. You can’t learn everything from cookbooks and websites. Sometimes you just have to jump in and take a risk. (I think that might work for coding too.)
I don’t have enough experience to convert conventional yeast recipes into sourdough recipes. Can any readers help Aleeza convert her challah recipe?
And if you ever have questions about my recipes or instructions, be sure and let me know.
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