The Winter Quarter has started at MCC and I'm enrolled in Artisan Breads. We made baguettes in our first class yesterday and also created a sourdough starter. (This starter will be needed in a couple of weeks as our course work moves to using levains.) The starter has been sitting in the kitchen since I brought it home. Today the culture has some small bubbles on top, showing signs of life.
Last year I created a sourdough starter from grapes but it had a much higher volume and feeding it daily required a large amount of flour. This current starter is much more "reasonable" in terms of its volume and feeding requirements. Hopefully this effort will work out. I start twice daily feedings tomorrow.
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