A new Adventure in Bread Online
Ok, so I am not a blogger, and I am not a joiner.
So you may well ask 'What are you doing here?'
My answer is simple.
1. My husband sent me the link to this site last year in October for the Pierre Nury Light Rye and asked me to make it, so I did, with fabulous results. Ever since then I have been lurking around, and tried about 5 recipes. All of them worked well. I have also shared this site with a few friends, fellow bread enthusiasts, and all comments are great. So why not join the fray and add my appreciation!
I may wax lyrical for a while and fade out again, but I want to make a good attempt at being a contributor, not a watcher.
To share some pics: Today I needed to dramatically feed the sourdough that my students use. I had put it 'to bed' quite firm, but upon closer inspection it was not well mixed and had a lot of dry pockets
Underneath the banana colour I look for was there, so I fed him!
After feeding this is it, in about 4 hours I'll check progress. I've put him in the proofer for an hour to really kick start the feeding. Pleased to see there are some bubbles already.....after all. this is a sour that goes into the freezer for 5 months and is then used for 7 weeks before another long sleep
Comments
I, also, had an Oetzi-starter in my freezer that could be brought to life even after 9 months of frozen slumber. To be on the safe side, I dried some rye starter, too, and keep the flakes in the fridge.
Karin
P.S. So you did start a blog, after all!
Yes, I am going to give this a go as well, see what happens. Will see tomorrow how my starter did overnight, I haven't been that nice to him lately, due to unexpected changes in the schedule. That's the main reason I keep a firmer strater, that gives me flexibility in feeding. It would be an interesting thing to dry some started and see how that keeps, rye might be a safer bet than a straight white one.
Monique
I have a whole wheat starter with 75% hydration and a (smaller) 100% hydration rye starter, both are kept in the fridge. They don't need much feeding, because I bake semi-professional for a local natural food store, and use them down to the amount that is needed for refreshing.
To make dry sourdough for almost eternity is easy, and rye is perhaps more forgiving for that purpose. You just have to spread starter in a thin layer over a clean cutting board and let it dry completely. Then scrape it off in flakes, into a container with lid.
I did that before my last trip, to make sure I had a surviving one when I came home after 2 1/2 weeks abroad. I soaked it first in water to re-hydrate and then refreshed it as usual. It took a little longer to get bubbly, but not much. And then it worked just fine.
Karin