Back in business: 6 day sourdough primer
Well my last SD challah bake I made the bonehead move of using up all of my precious sweet levain and had to start another levain again using Debra Winks, pineapple juice solution detailed well here:
This is my second successful SD build using this method and here is the Cole's notes version. It pays to keep notes:
Day 1: 2 Tbs dark rye flour + 2 Tbs pineapple juice. Stir a couple of times a day.
Repeat above for days 2 - 4
By the end of day 4 you should have a nice bubbly seed.
Day 5 mix 1 part seed, one part water with NO CHLORINE, and one part flour. I kept my notes from last time and used 20% dark rye and 80% strong bread flour, as was the case here. The photo was day 6.
Today I fed two starters from my new baby one dark rye 1:1:1 and one white same %'s with again 20% rye to kick start things. Easy peasy, but when doing this process I am pretty careful about cleanliness and the water having zero chlorine -- Britta filtered water, which is boiled then cooled in a glass Pyrex container in the sunlight. Taking a page from Ken Forkish's book, the water is added to the seed at 80F.
Tomorrow morning I will do the first build of the ITJB NY Jewish deli rye and will use onions and onion water this go around in build two. I am salivating just thinkig about it!
Happy baking folks!