What parts of workflows are you looking to use? If only / mostly automated emails, you'll find tools that integrate with HubSpot in the Marketplace (Outfunnel, for one, is used by many HubSpot free/starter uses to send automated emails and drips)
"Shared drives will become available after pooled storage rolls out to all existing Business Starter customers." workspaceupdates.googleblog.com/2023/05/pooled-storage-shared-drives-for-google-workspace-business-starter.html
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Hi Chikko, I am +1 on the same issue of {"missing shared drive button" on the "Google business starter" plan} I can't believe how much time has wasted by mark an unsolved question solved by pointing to the wrong direction.
The answer is simple: the Shared drives feature is NOT available for business starter plan. See screenshot below:
I downgraded from standard to starter because didn't need the features. Had created shared drive before doing so. After downgrading I got pooled storage instantly. I can still see the shared drive that was created before, but can't add new ones. I can see managed shared drives in admin console and can delete the one that is there but can't add new ones. I do have pooled storage. On the storage page there is a card saying my plan doesn't have shared drives.
...so I guess google is just slow to rollout pooled storage and shared drives to starter plans. As far as I saw there aren't any updates on rollout progress from google's side since May 2023. Someone mentioned Q1-2 2024 for finishing rollout of pooled storage.
...anyway, I guess the point is, it is no wonder there is so much confusion.
2:1:1 would be 30g starter + 15g water + 15g flour (in sourdough speak this kind of ratio would be starter:water:flour - for future reference). However your jar is quite big and might be better to double up so try 60g starter + 30g water + 30 flour (15g bread flour + 15g whole wheat flour).
I'm considering the purchase of the MF656CDW color laser printer. It appears as though the 067 toner cartridges will print a lot of pages, but I read the printer is shipped with 'starter' toner cartridges. I'm a bit concerned that I'm going to have to soon spend another $300+ on new cartridges. Any idea how many pages are expected from the starter cartridges?
Hi, according to Canon's website the MF656Cdw ships with "Cartridge 067 CMY: Starter 680 Yield / Black, Standard: 1,350 Yield." I was a little unsure about whether to interpret this as both the black and color toners being starters or just the color toners being starters given the wording. But I also happen to have gotten one of these printers just a couple of days ago so I just checked the toners and only the CMY toners are labeled as starters.
Did not realize what a starter cartridge meant until I purchased the MF654CDW. I ran a report after the three-color cartridges ran out and it printed only198 copies and they were not full color copies, more like large thumbnail sizes for books. I have to say this was very disappointing, but the black cartridge is at 60 percent and just dropped over $300 to replace. Seriously deceptive since you drop over $400 to buy the unit.
A sourdough starter is a culture containing a stable blend of wild yeasts and suitable lactic acid bacteria. The culture is maintained indefinitely, fed with fresh flour and water (also called refreshing) consistently. A sourdough starter is used to seed fermentation in new dough when baking bread and is responsible for leavening (making rise) and flavoring a loaf of sourdough bread.
I like to feed mine twice daily because it gives me two opportunities to make a levain for baking. If you prefer, you can feed only once daily to reduce the flour used for these feedings. To do so, leave less ripe starter in the jar to lengthen the time between feedings. Keep reducing the amount of ripe starter left until the starter ripens right when you want to feed it consistently daily.
Yes, you can maintain a smaller starter to reduce waste. I prefer to keep around 200g of ripe sourdough starter on hand for baking, but you can certainly reduce the quantity of flour, water, and ripe starter to keep a smaller starter.
A mature sourdough starter consistently shows the same signs of fermentation each day. Maturity refers to a stable mix of lactic acid bacteria and wild yeasts that coexist in symbiosis, indicating the culture is steady and able to leaven and flavor sourdough bread properly.
I keep a container in my kitchen fridge that holds sourdough starter discard for up to 2 weeks. This sourdough starter discard cache, as I like to call it, is a great way to avoid throwing starter away and can be used in any of the starter discard recipes below.
Every sourdough starter is different, but for my decade-old starter, the best way to revive it from the fridge is to take it out and let it warm for a few hours on the kitchen counter. Then, give it a feeding with its typical maintenance flour. Let this mixture ferment during the day or overnight, then give it another feeding. Repeat this process, feeding it twice a day for two days. After this time, the starter should be strong and ready for baking.
Related to this, I always think of the fridge as a stressful environment for my starter. To bake the best bread possible, always take it out and give it a few feedings until it shows strong signs of fermentation consistently each day. While I know some bakers who can make sourdough bread using their starter from the fridge, mine has never worked in this way.
If you have lots of starter discard in the refrigerator that you want to use up, make two (or more!) batches of scones and freeze them, baked or unbaked. Scones taste best when baked fresh from raw dough, but reheated frozen scones are nothing to turn up your nose at.
I decided one day that I wanted to jump in to the world of sourdough (because its so old-fashioned amiright?!) So through some trial and error I made my starter and have worked hard to keep it alive ever since. I make sourdough pancakes on the weekends, and a sourdough loaf for friends and family here and there.
Keep an eye out for when your starter is doubling in size within 12 hours. As your starter develops over these days, it will get more and more bubbly after feedings, and it will take on a pungent, sour smell. This is GOOD! It will also get more sticky and stretchy in texture after the feedings.
If your starter is cold out of the fridge, pull it out and let it sit on the counter for about an hour until it comes to room temperature. Then follow the steps above! Your starter can be placed back in the fridge a few hours after its been fed.
Sourdough starter can be used in recipes as a natural leaven. All you do is find the sourdough recipe you want to try, and pour out the amount of starter you need either into a measuring cup or a in a bowl on your kitchen scale.
When I first began baking with sourdough, I remember hearing older bakers talk about creating a new starter by first burying wild grapes in the flour they planned to use. Wild grape sourdough starter, while it wouldn't ultimately perform any differently than starter created with "un-graped" flour and water, would become active more quickly, they said.
What's up with that? The skin of wild grapes (as well as berries) is positively seductive to wild yeast. Wild yeast floating in the air will collect on grape skins. So legend has it that burying wild grapes in flour will transfer some of that wild yeast to the sourdough starter you make with the flour.
Here I've buried a small handful of grapes in a scant 1 cup (4 ounces) of King Arthur Unbleached All-Purpose Flour. I'll leave them in the flour overnight, then remove them when I'm ready to make my starter.
Why the whole wheat flour? Starter created from whole wheat or rye flour quickly becomes active for the same reason grape-flour starter would: the microflorae in whole grains are attractive to wild yeast.
I discard all but 4 ounces of starter from each jar, feed them each a scant 1 cup (4 ounces) of unbleached all-purpose flour and 4 ounces of water, and walk away, expecting I'll feed them again the next day.
The grape sourdough starter and plain starter are neck and neck, nearly to the top of their respective jars. But the whole wheat starter has poked its lid off and is starting to ooze onto the counter. The whole wheat starter has clearly maintained (and even increased) its early lead.
But if you're looking for a fast start, begin with whole-grain flour, such as wheat or rye. You don't need to continue to feed your starter with whole grains. But using wheat or rye as the vehicle for first attracting and trapping wild yeast is a smart choice.
Want to make your own sourdough starter from scratch? See our blog post, How to make your own sourdough starter. And learn everything you need to know about sourdough baking in our sourdough baking guide.
Hi Jane, while it is true that different types of starters can impact the flavor of your bread, at King Arthur we tend to emphasize maintaining your starter in a way that keeps it healthy and active and able to contribute to a successful rise, and to concentrate on flavor development more during the preferment and dough stages of development. I suspect that the flavor you're getting has more to do with the particular recipe you're making, but it's hard to say for sure. For more information about sourdough flavor and the different factors that influence the ultimate flavor in your bread, check out our 3-part series on this topic.
Hi Bryce, all these starters are still in the very early stages of development and will likely settle into a more consistent rising behavior before they're ready to use in a recipe. Chances are, all three starters will rise and fall in a similar way once the starters are fully developed. PJ was just trying to compare how these starters varied in their initial response to different food sources. In fact, some of the very early activity that occurs in starter development is likely to be related to bacteria that give off carbon dioxide rather than true yeast activity, so I wouldn't put too much stake in how a starter responds during those first few days. Starting with a whole grain flour does make sense, however, because there are more wild yeast present on whole grain flours than on white flour. 0852c4b9a8
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