I started my starter finally and it’s going well. Unfortunately, the going well is based on the fact that I’m doing all the work which is why I never felt the need to do sourdough before.
Really, it’s just a few key step though. I need to remove roughly half and toss it. I need to add water and flour. I need to stir thoroughly. Repeat.
Could that be easily machines at home though. In reverse order, because that’s the way I roll. Or maybe it’s because I feel the knead to do it like this. Have stir bars added to half of a threaded rod. I could use those for the stirring. Maybe two or three rods so I can get a really good churn. These would normally be left in the dough, so I’d have to look at food safety and durability. The ingredients being added is easy as it’s a any number of automated cat feeders. Last wild be the removing half the starter, which is just a beefier cat feeder amalgam.
I think I’m underestimating the gooey factor’s impact on the works.