November 25, 2016 - 7:24am
Never give up, eh?
I've taken some starter (90% AP and 10% ww) from the refrigerator, weighed it, added 1/2 as much flour and 1/4 as much water. I'm aiming for a little drier dough. It's covered and in the closed pantry.
I've done the same with einkorn starter.
Let's see what happens this time. I'm willing to keep at this until I produce a decent loaf, but must admit, discouragement is starting to rear it's ugly head.
I'm going to try the 123 method yet again, but not sure it's working too well for me. Maybe I'll modify it and autolyse the flour and water and then proceed...
I really want to perfect creating sourdough bread. Miners did it! I should be able to, also!