The house at times now has a tangy… zippy scent. My wife tells me proper term is “Yeasty”. I’ve actually come to enjoy it myself. Today is Day 6 and the final day of removing and adding and removing and adding. It’s bubbling up nicely and I am so excited to try my hand at making this bread.
I’ve gotten so excited that I did what any normal red blooded adult would do… I logged onto Amazon. As I watch these videos of people making bread and creating these treats, they all have the proper tools. So, of course, I needed some tools.
I’ve now got a proofing basket, dough cutter. I’ve been trying to impose my will on my eldest daughter to join me in my quest for Sourdough. We both sat down and watch Patrick Ryan’s video and she thinks it’s going to be a lot of work, but that she’ll cheer me on. HAHAHA!! To be 5 years old again 🙂
As I said, my starter is really moving as you can see here
I’m continuing to follow the receipt found on iLoveCooking.ie that Patrick Ryan put up as part of his masterclass.
150g wholemeal flour
- Throw away 200g of the starter.
- To the remaining starter, add the 150g flour to the starter and mix in the 150g water.
- Cover and leave overnight. The starter should appear active and full of bubbles.
200g wholemeal flour
- The starter should be quite active now and be full of little bubbles and smell slightly sour.
- Throw away 250g of sourdough starter.
- To the remaining starter, add the 200g flour to the starter and mix in the 200g water.
- Cover and leave overnight.
I don’t know that I’ll attempt the bread tomorrow or wait another day or two, but it will happen by the end of the week.
The adventure continues…