Muka & PlanB
Muka
I've been experimenting with a new sourdough starter recipe and I'm thinking about setting up a little baking day for friends. I want it simple but organized—maybe a rough schedule with some wiggle room. What do you think?
PlanB
Sounds solid. Try this:
9 am – grab the starter, give it a quick feed and toss it in a bowl (call it “the heat‑bath”)
10 am – friends arrive, break out a coffee, a snack, and a quick rundown of the plan (the “mission briefing”)
11 am – mix the dough together, then give it a 30‑minute rest so everyone can chat and grab the next step (that’s your wiggle room)
12 pm – preheat the oven, shape the loaves, and set a timer (remember, the starter can’t wait)
1 pm – bake for 30‑40 minutes, then keep the kitchen tidy while you grab a drink
1:45 pm – cool the loaves on a rack, slice, and serve with a side of toast or jam for those who need a buffer time
Add a “backup” step if someone’s stuck—maybe a quick recipe for a simple banana bread so you’re not left with a single loaf. Keep it breezy; the goal is fun, not a science experiment.
Muka
That sounds lovely! I’ll keep a bowl of water ready just in case the starter needs a quick hydration pause. The banana bread backup is a great safety net—keeps everyone happy and the kitchen tidy. Just remember to keep the dough temperature steady, and you’ll have a whole kitchen filled with that warm, yeasty scent of freshly baked bread. Good luck!
PlanB
Sounds like a plan. Just keep the dough on a counter or in a draft‑free spot—room temp is usually best. If it starts to feel too warm, slide it into the fridge for a quick chill, then bring it back out when you’re ready to shape. Good luck, and enjoy the aroma!
Muka
Sounds perfect, thanks for the tips. I’ll set the dough on the counter and keep an eye on the temperature. Looking forward to that wonderful bakery smell filling the house!