u/DiscussionDestructon

I dry a portion of my starters as an insurance policy. In a worst case scenario I will always have this bit to come back to.

I think a dehydrator would probably work better, but all I have is my oven and its proof setting.

I lay a thin layer of starter on parchment paper, then just leave it in the oven for a few hours. When its mostly dry and cracking, I transfer it to a wire rack, then allow it to air dry for another 2 days. After that I run it through my blender to break the sheet down to crumbled bits.

It isnt the most efficient, but it works 😂

With the starter dried, I can keep it forever without any feedings.

My complete Legendary Collection reverse holo set Part of my master set

If you have any questions feel free to ask !

Been collecting for almost 30 vears 😁😁

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I pulled some images from my Twitter account,

@pokecardaddict, and took a few pics today.

I wanted to share my master set with everyone !!

The definition of a Master Set is the complete card set plus the reverse holo card set.

Because the LC was the very first set with reverse holos, it needed more to be a master set imo. So I also collected the box toppers and both decks Turmoil with Raichu and Lava with Charizard, the decks have a special Non Holo Dark Raichu and Base Set Art Charizard. The decks came with a metal pikachu flip coin.

I'll post a "Part 2" with the reverse holos

Oh and I was moving at one point in time. That is why i have painters tape on the pages. Its card safe and ensured my cards wouldnt slide out accidentally for any reason during transit lol

Used my wild starter again.

This time I'm channeling my Mexican roots with some pan bolillos. I enriched the bread with butter and sugar.

The recipe called for 100grams of starter but I only used 50 grams as overproofing is a problem i have using this particular yeast strain. I transferred the starter from the fridge and immediately fed it. 8 hours later it was read to use

After bulk fermenting 8 hours in a 60°F kitchen the dough was transferred to the fridge for 24 hours to retard ferment. In the morning I preheated the oven with the pizza stone @ 450° F for 1 hour while the portions of dough were shaped and left for their final proof

Baked 10-13 minutes with steaming pans

Baked another 10-13 minutes @ 425° F

Baker's percentages

Flour 100%

Water 65%

Levain (100% hydration sourdough starter) 20%

* I used 10% *

Salt 2%

Sugar 3%

Butter 3%

They taste amazing !!

Tonight my wife and I will be enjoying some tortas especial !! 🥰

Used my wild starter again.

This time I'm channeling my Mexican roots with some pan bollios. I enriched the bread with butter and sugar.

The recipe called for 100grams of starter but I only used 50 grams as overproofing is a problem i have using this particular yeast strain. I transferred the starter from the fridge and immediately fed it. 8 hours later it was read to use.

After bulk fermenting 8 hours in a 60°F kitchen the dough was transferred to the fridge for 24 hours to retard ferment. In the morning I preheated the oven with the pizza stone @ 450° F for 1 hour while the portions of dough were shaped and left for their final proof.

Baked 10-13 minutes with steaming pans

Baked another 10-13 minutes @ 425° F

Baker's percentages

Flour 100%

Water 65%

Levain (100% hydration sourdougt starter) 20%

*I used 10%*

Salt 2%

Sugar 3%

Butter 3%

They taste amazing !!

Tonight my wife and i will be enjoying some tortas especial 😋 !