I started creating sourdough starter in early July. Using a mix of wheat flour, all purpose flour and water, I attracted wild yeast. They began feasting, getting bubbly and a little stinky until the resulting sponge was doubling in size in less than 24 hours. This document details the process. If anyone wants some of my mother sponge, I'm happy to share. I've made a lot of different recipes with the sourdough discard and the sponge including pancakes, sugar cookies and banana bread. Making crackers failed in a smelly and ugly way, but oh well. I use a high elevation recipe to make bread. It takes a long time! A lot of it is waiting, but you do need about 4 hours during which you can fold and turn it every 20 - 30 minutes. I've learned from my mistakes, and now I can make a reliably good looking and flavorful loaf. If I mess up too badly, I just toss it into the compost.
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AuthorTeacher, tinkerer and farmer. Archives
September 2021
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