FINALLY taking the sourdough plunge (again)!
My oven has been out of commission for a few days, and the front-panel computer gizmo needed to make it bake when you hit bake (instead of broil until the "too hot" alarm goes off) is on order.
I have back-up plans if I really start jones-ing to bake (use friend's oven, and leave some hot bread behind as "payment"), but I've decided - after a couple of less-than-sterling attempts here and here) to use my baking down time to try to make a sourdough culture.
Why? I feel I have the time, and a taste of bread from this local bakery (first bread I've purchased since starting baking in 2007) got me thinking I'd like to get bread with a touch of sour as well.
After reading all sorts of literature out there (including here at TFL), I've decided to try the Real Bread guy Andrew Whitley's approach to sourdough as preached in his book "Do Sourdough: Slow Bread for Busy Lives".
I'm also trying a 200% hydration liquid levain (using locally grown and stone milled whole wheat flour) instead of the 100% because I think I can aerate it a bit more easily during the build & maintenance.
Day 1 today, 16 minutes in:
As usual, all input/advice welcome.
More, as it happens ....
Comments
Patience!
Getting too much advice from too many people with different ideas might just end up being too confusing. So i'll keep it simple... "patience".
If you see activity then feed. If all goes quiet then skip a feed. Activity = yeasts alive and well.
At the beginning it is usual to see activity in the first couple of days then it goes quiet for a bit. All very normal. Have patience and only feed when you see activity giving it a stir every now and again should all go quiet. When your starter becomes predictable and strong then you're good to go.
Best of luck.
.... for the short, sweet & simple advice - much appreciated by a rookie like myself.
What's the "200%" mean?
Isn't that the hydration on the whole wheat?
Just re-read the original post and confirmed. At 200% hydration activity will be difficult to spot. I imagine no rising at all. I'd suggest dropping to 100% hydration. Keep it simple.
.... after daily feedings in the AM and some good agitation, this is what I'm seeing ....
.... with ZERO odour of any kind (other than a faintly wheaty smell).
Methinks its time to start again, no?
Was far too liquidy.
Get yourself some whole the flour and pure pineapple juice and I'll guide you.
Whole rye flour!
.... so I'll take your advice - more as it happens.
Thanks!