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submitted 1 year ago by delial to c/bread@lemmy.ca

Well, this was unexpected. The picture above is just over 33 hours after my previous post. It's a little early for me to trust it, since this is after the first feeding. I'll keep feeding it until it gives a consistent rise, but this is a great sign! It's smelling deliciously sour.

Here's what it looked like before the feeding (the morning after my post, T+17hrs):

And then here's the top-down shot about 16 hours later:

Nearly a full doubling, vigorous gas production. Just incredible.

Maybe it's a mistake, but I'll keep feeding it and posting the results.

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[-] Mouselemming@sh.itjust.works 4 points 1 year ago

Looking good!

I've had good results using sprouted wheat flour to feed sourdough starter, just throwing that out there.

[-] llama@lemm.ee 6 points 1 year ago

You might get even better results by putting it in the jar instead of throwing it out there.

[-] delial 2 points 1 year ago

Yum! That sounds deliciously malty! I'll keep my eyes peeled next time I go shopping.

this post was submitted on 30 Jul 2023
49 points (96.2% liked)

Bread

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