Thursday, March 12, 2009
When I approached the growing seed culture today, things were a bit bubbly (and loose), but not quite doubled in volume. Maybe sourdough isn't the hobby for an impatient person. I'm proceeding anyhow.
This was officially the last day of the seed culture. Today the barm or mother begins when I add one cup of the seed culture to 3.5 cups high gluten bread flour and one cup water.
This mixture is much thicker. I'm instructed to put a lid on it and wait for 6 or so hours until the lid starts to swell. At that point I will refrigerate it for 24 hours and the mother will be useable. However, waiting another two weeks, refreshing 2-3 times will create the best depth of flavor.