Well I'm making a sourdough starter. I can see success so far, as of day 3. It must be about 40 years since I did this before. A lot less scientific then, if I remember correctly, but very Mother Earth.
This time, I'm using the formula from Lauren Chattman's Bread Making for what she calls Fool Proof Sourdough Starter.
Day 1
1/4 cup water
1/2 rye flour
Combine flour and water in a glass bowl. Stir till smooth with just a few lumps. Cover with plastic and let sit at room temperature for 24 hours.
Day 2
Stir mixture. Mine had not done much.
Add 1/4 cup water and 1/2 cup rye flour. Cover and let sit at room temperature for 24 hours. During the day I did begin to see some fermentation and growth in the mixture.
Day 3
Definitely seeing bubbling and a doubling in volume.
Stir mixture and discard half. Put remainder in clean glass bowl. Add 1/2 cup unbleached all-purpose flour, 1/4 cup water and 2 tsp rye flour. Mix and cover, and let culture sit at room temperature for another 24 hours.
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