Starting a new sourdough starter
Some of you may remember me accidentally using all of my starter in 3 loaves, forgetting to hold some back for the next feeding.
I had wanted to start anew for some time, anyway. The starter I was using, while well over a year old at the time, had originally been started from the formula in Bread Alone which starts of with a pinch of commercial yeast. I wanted to try it from scratch, and I thought I'd post my progress here.
My rules: flour and water. No juice, no fruit, no mysterious sourdough dances. No offense to those who use these techniques; I'm not implying there's anything wrong with them. This is just the way I want to do it.
2oz medium rye flour + 1oz unbleached bread flour + 4oz of water. Mix well, put in a container, cover, leave on counter.
No noticeable activity. Sorry I don't have pictures, but nothing to see anyway. Add 3oz unbleached bread flour and 3oz water to existing mixture.
I'm pleased to see some bubbles forming on top! A look at the bubbles forming on the side shows me things are definitely progressing.
I gave the starter a very vigorous stir to incorporate some oxygen, then discarded all but 3oz of it. I added 4oz of bread flour and enough water to make a wet dough, about 3.5oz.
Stuck it back in the container, lidded it and back on the counter.
Tomorrow is day 4!