Sourdough Starter Day 9


I waited about 8 1/2 days for my sourdough to ripen. From Saturday until 2 Mondays later, I analyzed every bubble, and the consistency of every discard. Although the bubbles started after 24 hours, and persisted for the first 7 days, the loaf we attempted on Day 7 was a bit flat. After proofing overnight, the second half of that batch showed some small holes that were not visible before. I knew we were close.
Today when fed the yeast at noon, I can finally say that it is doubling in size and bubbling not only on top but also throughout the container. Success!

Meanwhile, I have been working hard to use up the leftover starter.

- Last Wednesday, I made date walnut bread - minus the fresh cranberries (https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe)
- Then Thursday I made another loaf to give away
- Friday we made homemade pizza crust with just flour, water, salt and olive oil
(https://www.food.com/recipe/sourdough-pizza-crust-98733)
- Saturday's test loaf was super flat, but we ate the whole thing
(https://www.kingarthurflour.com/recipes/naturally-leavened-sourdough-bread-recipe)
- Sunday's loaf was slightly airier, after rising overnight
- Monday (today) we made fry bread for lunch with just starter, ground sumac, oregano, thyme, sesame seeds and sea salt
(https://theowlsheadhomestead.com/sourdough-discard-fry-bread-3-ways/) - variation #3, but with the Za'atar recipe from Zaitoun

Tonight we will probably start a loaf, and tomorrow I'm considering sourdough pancakes. 


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