I made some fermented, no-knead bread last week & it triggered an urge to try sourdough. I've been in love with it for a while now, and I'd love to make it at home.
I bought a San Francisco culture to use as my starter & kicked that off yesterday. These are some pics from today's feeding. Its already bubbling away loads, so I might try moving it to a cooler room if it gets out of hand. It smelt wonderful before feeding today but its not that great right now, 8 hours later!
Still very, very early days though. It wont really be usable for at least 3-7 days and I'm tempted to leave it until 2 weeks old before I try baking with it. Fingers crossed I don't kill it off in the meantime!!
I bought a San Francisco culture to use as my starter & kicked that off yesterday. These are some pics from today's feeding. Its already bubbling away loads, so I might try moving it to a cooler room if it gets out of hand. It smelt wonderful before feeding today but its not that great right now, 8 hours later!
Still very, very early days though. It wont really be usable for at least 3-7 days and I'm tempted to leave it until 2 weeks old before I try baking with it. Fingers crossed I don't kill it off in the meantime!!
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