Wednesday morning:My starter looked like this. Now proceed with the following. Dissolve 30 (scant 2 tbs) grams starter (discard the rest) in 30 (2 tbs) grams water, then add 50 grams (1/3 cup)bread flour.
Knead this soft dough. Place it in a clean jar or lidded container and let it ferment. I didn't discard the rest of the starter, instead I made a dough with it, using 300 gr bread flour, 200 gr. whole wheat, 3/4 ts yeast, 295 gr water, 1.1/2 ts salt, 1 ts sugar, the zest of an orange and some sunflower oil. This dough is now in its first rise, I will keep you updated on the outcome. Edit: bread with excess starter:
Wonderful!!! Bravo!!!
ReplyDeleteI have been dreaming of trying sourdough bread for a long time but have been a bit intimidated by the starter. Thanks for demystifying it. Great job!
Hi ivonne, and welcome to BmD! Hope to see you again.
ReplyDeleteThe bread from the excess looks beautiful!
ReplyDelete