Continuing yesterday's theme of "I should have written that down" , I realized that I have an EXCELLENT place to write things down.. and guess where it is? RIGHT FREAKING HERE.
Welcome to the Bread Chronicles my friends!
First feed:
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9:30 AM (I sleep in on Saturday when I can)
It looked like this:
Second Feed:
The mason jar went into the fridge for a slow second build. Tomorrow, we bake!
- 3.5 ounces 100% whole wheat sour starter
- 3 ounces North Country Stone Ground whole wheat flour
- 3.5 ounces filtered room temp water
North Country Flour
Grind of the Whole Wheat Flour
First feed. I hope this doesn’t explode overnight.
Poof!
I think it deflated itself.
- All of the sour (9 ounces)
- 5 ounces of flour
- 4 ounces of room temp water.
Mixed to a semi stiff, loose playdough consistency
Popped in a jar.
So the mason jar is just extra starter and the loaf is still at room temp? I’ve got some starter I’ve been meaning to activate (for pizza) so I’ve been trying to read up on using it.
I’m doing a two part build. I fed the started I had in the fridge last night and let it do it’s thing overnight. This morning was the second build. Because I’m not baking until tomorrow, I want to slow that build down by keeping the starter in the fridge. I feel like if I leave it on the counter, it will sour too fast and then you start getting those off flavors when the yeast starts to die off. I’m totally making this up as I go along based on my research.
Tomorrow AM, I’ll take the sour out of the fridge, lob off a chunk to keep for my next loaf, and build what is left with more flour, water and salt. Then I’ll let it proof for a few hours, giving it a fold every once in a while to build the gluten.. or maybe I’ll knead it for a bit.. I dunno…. I haven’t decided yet. Then shape, proof and bake.