9 days-capture to loaf!

Thursday :

    I brought a small container of flour/water (25 g flour/equal g water) to my basement office to capture the local yeast, after reading how people order sourdough culture from all over the world.

Friday:

By Friday afternoon it was bubbling

Saturday,Sunday,Monday:

By Monday it was really active.

I took it home,started discarded half/ feeding it twice a day for the next few days.

Wednesday:

By Wednesday it was easily doubling itself so Wed night I started feeeding it (no discard) so I had enough to use for a Saturday bake.

Saturday:

I baked an absolutely ideal,perfect loaf of French, sourdough bread using just a basic recipe. I don't have a camera but it had perfect crust,perfect crumb, it "sang" coming out of the oven and was San Fran sour! WOW!

So-9 days capture to perfect finish. I even impressed myself! I am making another loaf today and hope it turns out the same.

If this had been my first experience with sourdough I would have wondered what all the hoopla is about with all the posts on how to do a good sourdough. Having baked many bricks, I am really appreciative of the wonderful outcome of this project and all the knowledge this forum has provided.