Hi there, I'm logging in from Malaysia which is breadmaking heaven cos everything happens so quickly and smoothly. Being a know-it-all male I did a bit of reading on sourdough and then embarked on my own system.
Firstly, because I do a lot of experimenting with my breadmaking I chose to make a universal sourdough using rye flour, white bread flour, wholemeal flour and rolled oats. I thought using all those ingredients I was bound to come up with the right yeasts
I cheated and added a few grains of commercial yeast and a dose of yoghurt hoping to get some of the right Lactobacilli
I'm working on the assumption that I will use my sourdough brew to replace all the liquid in the recipe. So its a very liquid concoction
Its day five now and the brew is fermenting like a loony. Each morning I discard all but one cup of the brew, replace with warm water and a tablespoon of each of the dry ingredients
My plan is to allow another week of 'brewing' to stabilise whichever yeasts and bacteria are doing the work then will use it for my first batch of bread
I would appreciate your comments