Whole Wheat Sourdough: Take One Part One

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:

  • 3.5 ounces 100% whole wheat sour starter
  • 3 ounces North Country Stone Ground whole wheat flour
  • 3.5 ounces filtered room temp water

Fed at 9:30 PM.  Ambient room temp 66 degrees.

 

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9:30 AM (I sleep in on Saturday when I can)
It looked like this:

Second Feed:

  • All of the sour (9 ounces)
  • 5 ounces of flour
  • 4 ounces of room temp water.

Ambient room temp 66 degrees

The mason jar went into the fridge for a slow second build.  Tomorrow, we bake!