The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Autolyse oops

timbit1985's picture
timbit1985

Autolyse oops

Well I tried a long overnight autolyse. Not thinking, I used the bowl that I'd built my previous levain in. Feeling lazy, I just used my bowl scraper to clean out the bowl before adding flour for the autolyse. I was feeling lazy, and figured 'good enough.' . Needless to say, I returned to a bowl full of highly active starter the next morning. Curses, foiled again. Them sourdough critters are feisty. I decided to turn it into ciabatta, I couldn't get enough tension in the dough to form a proper boule. It smells awfully sour, we'll see how it bakes up and tastes.  

 

Live and learn. 

Tim

 

 

 

AbeNW11's picture
AbeNW11 (not verified)

Has benefits.

Scenario we all to often hear about...

"Oh no I by mistake used all my starter in the dough"

As long as you haven't washed the starter container up then simply add flour plus water and voila - starter saved.

:)

timbit1985's picture
timbit1985

Absolutely. I'm continually impressed with just how difficult SD cultures are to kill. I've forgotten about them for 6 months, and still managed to salvage them. It seems that life always finds a way. 

 

Mini Oven's picture
Mini Oven

leave little bits in the bucket and it will speed up the hardening process for the next batch.