Happy starter, almost there
Onion bread: Onion bread made with semi-sour starter.
Sorry for the poor photo quality, but I'm so thrilled with myself, I had to share.
Day 5 of of my Very First Starter From Scratch, and things are going swimmingly. Started with rye, then added WW and white on subsequent days and it just keep getting bubbly and beautiful right on schedule. It also smells fine. Is that bad?
Anyway, yesterday when I was taking some out before feeding time, I thought, hm, this looks exactly like a nice healthy poolish. I know the consensus is that it should be pitched, but I figured, what have I got to lose at this point? So I used it in a small batch of wheat/white onion bread, just to see what would happen. And boy did it work.
I did add a 1/4 tsp of commercial yeast, thinkiing that the starter wouldn't be strong enough, but the dough became so springy and light I probably could have done without it. It tastes great too, with a little bit of sour tang, although not what it will be in a few more days, I'm sure.
If this keeps up, I may never go back to non-sourdough at all.