Yesterday I mixed 4.25 ounces dark rye flour with 4 ounces unsweetened pineapple juice. Although I'll be making a basic white sourdough, using unbleached bread flour, the author suggests that using rye will add a more complex flavor and "jump-starts" the process.
Days 2-I added an additional 2.25 ounces of bread flour and 2 ounces pineapple juice
Days3-4 (or 5) I am to replace half of the seed with new flour and water to "feed the seed." I realize I eat yogurt and other bacteria based food everyday, but there's something dis-concerning about just leaving dough out and letting natural yeast "find it" and start eating. See lovely picture above!
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