A Study in Sourdough

Trying to make some good sourdough bread

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Process of Portuguese custard tarts

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Upside down pear cake with ice cream

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Upside down cardamom pear cake

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Loaf o’ the week 5/28/18

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Loaf of the week ft. Honeycomb

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Loaf of the week!

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1st loaf!

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My attempt at shaping them. They ended up bulk fermenting for about 6 hours. The one on the left got a little messy when I was trying to shape it but fingers crossed

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Unshaped dough blobs

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Started making the actual bread! Here’s the leaven before and after. I’m currently still in the bulk fermentation stage and will shape my loaves tonight, proof in the fridge overnight, and then bake tomorrow.

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Day 4 and lookin’ great! I fed her again with a little more rye than white flour and tepid water 

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Just after Sadie’s (that’s what I’ve decided to call it) first feeding. I left about 3 tbs of the original starter and gave her half white flour, half rye

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Comparison of days 2 & 3

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Day 3! It’s looking great! Super bubbly and definitely more sour smelling and testing. I left mine uncovered so it kinda formed a crust which I just pulled off. I think it might be time for its first feeding!

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Day 2 starting to see a few bubbles and it seems to have grown