The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking again

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whitedaisy's picture
whitedaisy

Baking again

While dealing with the stress of my best friend having a baby, my cousin dying and my hubby graduating as Valedictorian, I haven't been making dinner, let alone bread.
I finally managed to pull a loaf together last week, much to my family’s joy. It was just the loaf from lesson #1,(because that’s the recipe I can remember, so I don’t have to hunt down a recipe card) made with wheat flour instead of white. They complemented me so much, it made me remember why I bake.
Hopefully life will slow down and let me do more baking…
I finally tried to put a sourdough start together. It is day 5 and I have no bubbles, no growth, only a lump of wet flour. I think I’ll start over tomorrow.

Comments

Floydm's picture
Floydm

I'm in the same boat: I'm on day 4 of new starter with no signs of life. So it goes.

SourdoLady's picture
SourdoLady

Keep on truckin, you guys. Give it some more time. If your wholegrain flour is good and fresh and you are using pineapple juice for the liquid it should start to grow soon. When I made my starter from scratch it didn't show any signs of life for several days. I was about ready to throw in the towel and then, bam!

whitedaisy's picture
whitedaisy

Should I just let it sit or should I keep feeding it?

Floydm's picture
Floydm

I'm feeding mine every 24-48 hours. I think last night I saw the first signs of life.