2nd day: Tuesday morning starterI started another saga of sourdough, my first attempts not always being as successful as I hoped, (some were great, others were eeeh, not so great?) I am determined to follow the exact recipe that I have. From Maggie Glezer's "Blessing of Bread". This will be purely for my entertainment and a sense of “I can do it”, because no one in my family is a fan of real tangy sourdough. What I hope to accomplish is not the German sourdough type bread but one with an added depth in flavour, like you will find in breads made with a biga or poolish.
I am planning on posting as I go, so here and there you will find extra posts regarding The Sourdough Starter Diary (SSD).
Up till now:
Sunday evening: 1/3 cup rye flour (50 gr) mixed with ¼ cup (50 gr) water
Tuesday morning: the starter has become greyish and putty-like, and puffed just a tiny bit. Smell? Don’t know, still have this cold…
Added and mixed: 1/3 cup ap flour (50gr) and ¼ cup (50 gr) water. Temperatures plummeted so I moved the lidded container to the diningroom, in the windowsill where it can benefit from the warmth of either the sun or the heater.