Tags
Artisan Breads Everyday, Peter Reinhart, seed culutre, sourdough bread, sourdough starter, wild yeast starter
Yippee!!!
Cowabunga!!
WOOT!!!
We finally made it to Part Three!!
A whole day of being carried around the kitchen and being put in nice, warm places and the seed culture has finally bubbled and doubled and progressed to step three!
I couldn’t be more proud, now one more bubbly, doubly day to go (or two) and the seed culture will graduate to becoming a mother starter, just a few steps closer to becoming a sourdough loaf!!
I’m trying not to jinx myself, but I’m pretty happy that we have finally made it this far. I’m definantly not going to throw out the extra starter I will wind up with, I’m going to make sourdough bread like it’s going out of style! Hopefully one day, I will get really good at this and be able to get it on the first try (almost) every time! But I do take solace in knowing that seasoned, professional bakers have issues with proofing and making wild yeast starters too, so there is a margin for error.
Keep all those digits and limbs and other body parts crossed!!
I almost forgot the recipe!
Add 7 TBS of whole wheat flour and 2 TBS of filtered or spring water to all of the seed culture, part two.
Then stir it with a spoon or whisk or knead it by hand. This will be thicker because the ratio of liquid to flour has been decreasing with each addition. Put it in a larger bowl or a measuring cup and cover it with plastic wrap, leaving it at room temperature for 24-48 hours until it is very bubbly and expanded, doubling in size. Dont forget to aerate it twice a day. This step can finish in under 24 hours and it can also take up to four days, so just have some patience.