Sourdough bread
I’m trying not to be obsessive about tracking, but I do like to be accurate if I’m going to go to the trouble of tracking everything I eat.
I make my own sourdough bread and eat some pretty much every day. So far, I’ve just been using a generic sourdough in the data base to track. Has anyone tried creating their own recipe in Cronometer?
For those not familiar, sourdough bread only has flour, water, and salt as ingredients. Plus sourdough starter, which is made from flour and water, so the only thing to really track is flour.
It’s the starter that trips me up, because it’s fed new flour and water on a regular basis and then ferments and is used at at certain point in the fermentation process. I don’t know how you could know the actual amount of flour contained in a given amount of starter.
I know I’m overthinking this, just wondering if anyone else has tried it. Maybe counting the entire amount of starter as flour would be close enough, knowing it’s overstating the amount of flour a little bit.