sourdough mother

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My Sourdough

20 October 11

This is my sourdough just after being fed. It’s not runny unlike some, it’s a firm dough.

I normally use it on a weekly basis, so after a feed, I put it in the fridge and the day before I’m going to use it, I bring it out into the kitchen to come up to room temperature.

The second couple of pictures show what happens to it in the time from being fed and coming up to room temperature a week later. It turns into what looks like aerated putty. As silky as you like, sweet smelling and full of flavour.

I use all but 200g, then I feed and water it, and the process starts all over again.

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My Sourdough - oops wrong blog.
If this is your bag though, take a look at imakebread.tumblr.com

20 October 11

This is my sourdough just after being fed. As you can see, it’s not runny, it’s a firm dough. I normally use it on a weekly basis, so after a feed, I put it in the fridge. The day before I’m going to use it, I bring it out into the kitchen to come up to room temperature. The second couple of pictures show what’s happened to it during that time. It turns into what looks like aerated putty. As silky as you like, sweet smelling and full of flavour.

I use all but 200g, feed and water it, and the process starts all over again.

Sourdough

24 October 11

This is an update to the picture of the ball of sourdough I posted on 20 October. This is how looks after four days in the fridge. It’s full of life and ready to be brought up to room temperature when I’m ready.

To feed my sourdough mother, whatever the weight of sourdough I’ve retained, I’ll add twice that weight of flour and half the weight of water. So, 200g sourdough will get 400g of flour and 200g of water.

I retain 200g of that sourdough for my next loaves which then gets fed, and the circle continues.

The type of flour I use is usually 50|50 Rye and strong white bread flour, both stoneground and organic.