bread blog
I’m restarting my experiments with baking sourdough bread. I’ve read several recipes online and in books, so I think I have the general idea of what to do. The following is a record of the process that I’m using for this one, including some photos. I’ll update as I go along.
April 29, 2007, 4:45PM
Mixed equal parts water, unbleached white flour, and sourdough starter. Approx. 2/3 cup each. Starter isn’t really active, so it should take a while for the “sponge” to develop.
9:15PM
Checked on the goo. No notieceable activity. Warmed up oven slightly again, and left in oven to sit overnight. Hopefully that’ll get the yeasties going again. It still looks the same, so no new photo.
April 30, 5:30AM
No change yet. Warmed up the oven again and let it sit. Darn lazy yeast.
7PM
Still looks about the same (thus, no photos). Mixed in flour, salt, and water. Kneaded for a while. Then I put it in an oiled bowl and covered it with plastic wrap to keep it from drying out. Who knows if it’ll perk up overnight.
May 30, 5:30AM
Hm… still looks like a lump of inactive dough. Added some more flour and kneaded some more. In the oven again to sit for the day.
6:30PM
Looks exactly the same. No yeast action at all. The dough is probably not going to do anything, so I’m going to chuck it out and try again later. grrrr… Gotta rework that starter. maybe add in a little packaged yeast (even though that’s sorta cheating).