I immediately liked the idea of a re-purposed skewer for stirring/mixing liquid starter and levain in my jars. Since I had a spare skewer and wood on hand, I made the tool. It works very well.
Your wood handles for the tool look great. Thanks for the idea.
Your photo of the stirrers is awesome. I can’t wait to see mine, which is in California, awaiting my arrival next week. There’s one waiting for the friend I’m visiting too. She’ll be surprised. This is such a great idea for a useful tool.
Got a chance to use the sourdough stirrer today and it works beautifully--so much more effective and satisfying than the skinny red plastic spatula I have been using--and much easier to clean. Also, I am so happy to find out that there is a cleaning cloth for bread dough--nothing we have tried has been very effective--and even the reusable options (microfiber cloth, plastic scrubby) are impossible to really clean well. Thank you so much.
I read your endorsement of the Sourdough Home and found it interesting. I have not received mine yet, but I anticipate that it would make the incubation of a desem culture much easier. This culture requires 14 days of a temperature range of 50 to 65 degree F. I recently started a culture using a small cooler and a steady supply of ice. I was proud of my ingenuity, but I'll take the convenience any day.
I immediately liked the idea of a re-purposed skewer for stirring/mixing liquid starter and levain in my jars. Since I had a spare skewer and wood on hand, I made the tool. It works very well.
Your wood handles for the tool look great. Thanks for the idea.
Your photo of the stirrers is awesome. I can’t wait to see mine, which is in California, awaiting my arrival next week. There’s one waiting for the friend I’m visiting too. She’ll be surprised. This is such a great idea for a useful tool.
The Teiger dish cloth is something I desperately need and didn't know that it existed. THANK YOU.
Ah, broken link on the sourdough stirrers!
Got a chance to use the sourdough stirrer today and it works beautifully--so much more effective and satisfying than the skinny red plastic spatula I have been using--and much easier to clean. Also, I am so happy to find out that there is a cleaning cloth for bread dough--nothing we have tried has been very effective--and even the reusable options (microfiber cloth, plastic scrubby) are impossible to really clean well. Thank you so much.
I read your endorsement of the Sourdough Home and found it interesting. I have not received mine yet, but I anticipate that it would make the incubation of a desem culture much easier. This culture requires 14 days of a temperature range of 50 to 65 degree F. I recently started a culture using a small cooler and a steady supply of ice. I was proud of my ingenuity, but I'll take the convenience any day.