The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Audrey 2 saga: Feed #2

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Yumarma's picture
Yumarma

The Audrey 2 saga: Feed #2

So at this point, we're at the 10 hour mark and it's getting late so I mix up a fresh ball. I gather grab some of the previous ball's insides and mix up the following:

30g stiff starter
50g spring water
50g organic rye

Here I cut back from the previous 88 grams of flour which made, in my opinion, too stiff a ball. I'm still just guestimating at this point.

And here is the resulting ball:

Start of Feed no. Two

 

Audrey now goes into the proofing box, a cooler with a 15w bulb with the cover open enough to keep the temp inside a reasonably cozy 81F. Tucked in for the night, we'll return to see how well she slept.

<tick tock tick tock>

<cue SFX of rooster crowing and first few bars of Tchaikovsky's William Tell Overture>

Good morning! Let's check how our little dear did overnight...

Well, there's no question the dough is softer now! Flatness galore and several cracks showing but whether they're from the flattening and changing shape of from actual expansion, I dunno. So we'll go from here and assume out next step will be doing the third feed. But first, Audrey goes under the knife again.

Although the very action of slicing into this soft ball caused the exposed surfaces to get somewhat messed up, it seems from the dupicate holes on each side that there was indeed some bubbling going on. Let's continue with the dissection...

Peeling away the slightly dryer outside skin, we can now see that the insides are full of little bubbles and the texture is decidedly softer than the original 2nd feed ball was, which indicates feeding activity by the little critters. Excellent.

On to Feed #3...

Comments

Mini Oven's picture
Mini Oven

and ready to use in any recipe.  Where ever a firm starter is asked for....

Audrey is ready... go for it!

Mini O