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Meet Zhou Clementine, my sourdough starter! 

Exactly a fortnight ago I made "it" and documented my sourdough journey and success. I hope you enjoy it! Come along!

For years, I tried to raise my own starter to no avail. All of my attempts were futile despite my best effort to stick to the recipe as closely as possible. I don't know what was going wrong so after each attempt I go through a long period of reclaiming the broken pieces of myself before trying again.

1st attempt: Rye flour and pineapple juice- molds grew on it. First time to use rye flour too that I specifically bought                         for raising a starter. After the failure, I didn't refrigerate it so I ended up spoiling a very expensive bag of                       rye flour! More frustrations to shatter my already broken heart.

2nd attempt: White flour and pineapple juice- it turned pink.

3rd attempt: Whole wheat flour and pineapple juice- again, molds grew on it.

4th attempt: Whole wheat flour and water- it stank very badly.

From all the notes in my head, they are all always liquid/batter type starter made in the summer. Maybe the temperatures are too warm that's why molds and undesirable microorganisms grew because the environment is more favorable for them.

Lots of recipes for starters too that many suggested but they almost always require whole grains and precise measurements; stuff I don't have and can't do. I really want to have my own starter now since I made a great lean bread; I really want to make it sourdough because it's the only way to make it better. "I can't fail now!" I said to myself. I decided to make a firm starter because all of my "liquid" attempts failed, maybe it's the culprit. This one was mainly inspired by Italian sweet starter and Desem but let me clear, I am not trying to emulate any of them. 

With my last bit of courage I designed a process of my own made with just white flour and water with 3 simple rules to follow.

1. When there is activity, feed.

2. When there is none, wait.

3. If nothing happens in a fortnight, quit!


*The average temperature from the initial mixing of flour and water up to now that she is strong and predictable is 91F.

Sunday May 15, I mixed a small amount of flour until I formed a soft and not sticky dough.



I buried it in flour for protection.





I planned to keep it for 2 days before feeding but there was a big activity the next morning (May 16) and it shocked me! I smelled a nice fruity smell, like a banana.


 
I don't have time so I planned to feed it in the afternoon. It got bigger!



I fed it. The dough ball was rock hard when taken out. I used a teaspoon from the moist center and fed it with flour and water until a soft sticky dough was formed about the size of a mandarin orange. 

This blue bowl is her feeding bowl up to now.


I've been fooled! It was the gassy bacteria that makes establishing a starter more difficult at work! But there's activity so as in rule no. 1 I fed it. In four hours, cracks were present in the flour, a sure sign of activity!



After another 4 hours, it broke to the surface of the flour. Afraid of an overflow, I fed it again the same as before, now it's smelling like a cross between banana and mango.Then it went quiet for 2 days. After 2 days (May 19) there was some activity again so I fed it again but didn't take any pictures because I was too busy then I did not feed it again for three days.

Here is it after 3 days (May 22) of fasting. A sharp sour smell greeted my nose!



I gathered a tablespoon amount from the crusty exterior and the very gooey center and doubled it with flour and water.



I transferred it to clean jar to see growth more clearly.



I checked it after 36 hours (May 24). It smelled moldy, I almost want to threw it bit I can clearly see it doubled. Upon closer inspection what appears to be a moldy top is just the dry crust that has contact with the air.



I gathered a teaspoon amount form the gooey center and fed it with flour and water until it was the size of a mandarin again and pressed it into the bottom of a clean jar.



I didn't mark it with a rubber band because it's difficult for this shape of a jar but there's no need you can clearly see growth! I transferred it to a smaller jar too because it's more appropriate for this amount of dough.



This is it 6 hours after feeding, it has already doubled!



It tripled in 12 hours and stayed that way up to 24 hours (May 25). At the 25th hour mark, it's starting to go flat.



I continue that feeding schedule and yesterday (May 28) I noticed that her breathing holes were bigger. She is also getting more fragrant and sour each day! Amazing!







Here she is today (May 29) exactly a fortnight old. 24 hours after feeding yesterday, she has tripled and is smelling very sweet, fragrant and sour!



I plan to nourish and feed her for another fortnight before she takes a trip to the fridge. I don't know how it will affect her, I can imagine it's like me from a hot climate going to siberia! I think she's ready to raise some bread. I'll post about it soon. Just smelling the sourness makes my mouth water! 

I can't wait as Zhou Clementine slowly reveals her personality to me as the days go by!

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I am also saying a temporary goodbye to posting in TFL. I just landed my first job so it means less time to bake and post but I will always drop by her to check your creations. I'm so nervous and excited and my training will start tomorrow. I never knew I will ever do this but I think I'm going to love it. I'm going to be an English teacher for Koreans for 3 months, short and sweet but who knows if it gets extended. Nobody really appreciates my language skills and interests aside from my parents and good folks here so I'm happy it will be put to good use.

Thanks and see you soon! Job

A loaf made for my son...

About seven, eight years ago, I was busy tending a bread dough and did not meet my younger son's demand. He was in kindergarten then and just learned how to write. He  stuck this note on my bedroom door to protest being ignored. So I became the "Evil Mom".

I've kept the note on the door ever since...

 This loaf is made especially for him, he likes raisin breads...

Start by making "candied" orange peels...

Done in a vacuum crock overnight,  re-boil the syrup-peel mixture a couple times;  syrup = sugar:water by volume 1:1; stacking bowls on top to weigh the peels down...

The aroma of orange syrup permeates the air - so festive, fragrant that it's almost unreal. Orange syrup is used in place of sugar...  

Infuse and plump the raisins in orange syrup, and this is the key to success of this loaf...

 Not "candied" all the way, but good enough to get rid of the bitterness in pith...

Mixing the peels, Zo gets busy these days...

Mixing the plumped raisins in the dough...

A relatively short bulk ferment this time - 48 hours...

Using the taping knife in shaping almost every loaf,  I'm loving it...

Panned...

Nudging the dough down and in the wine cellar it proves, temperature set @ 55F...

Dough after 6.5 hours, a bit under proved - exactly what I want.  Continue to prove at room temperature while oven preheats, and off I go to swim...

Back from swimming, both the dough and the oven are ready, perfect...

Applying egg wash...

Prepping the scissors...

First time cutting a dough like this...Baked @ 400F for 45-60 minutes, cover the top with foil if needed...

Bread flour, 30% pre-fermented with starter; 30% hydration (from starter); 8% orange syrup; whole egg 25%; butter 15%; salt 2%; diced "candied" orange peels 10%; orange flavor infused raisins 30%

Early morning light paints the rosy hue...

The aroma from this bread brings the holiday "feel" to the house...

Crumb shot...

Having fun playing with cameras...so you know, you don't need expensive cameras/lenses most of the time; a cell phone will do...

Ready for breakfast, it's not just any raisin bread...It's raisin bread made with mommy's love

I like having bread with soup - roasted red pepper with potatoes on top, roasted tomatoes on the right, and okra on the left...

I've baked two sourdough bread yesterday. The first is hydration 70% and the second is 65%. Although different ingredients, 65%hydration has got better crumb. 65% bread recipe is here,

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/

Than you Trevor, my baking is getting better!

Ako