I have met my match when it comes to bread. My oh my, sourdough starter from wild yeast.
I had honestly thought I was ready, and that I had researched enough to know what I was getting into.
Well, not all was bad, but I have to tell you, it's honestly a pet more than a live culture which would soon inhabit the dark corners of my fridge.
Starting off was easy. My starter was quite vigorously active. And then going into day 3 thru day 6.... And sure enough I ran into the same problems many beginners had too. And the worst part was I couldn't find a solve.
It when big, then went flat, then had liquid on bottom, then on top, then there weren't bubbles, the culture was thick, to thin, to thinly thick..... I know! Weird right?!??
It was essentially like having every problem all at once.
It seemed as if everyone's vice was to sit it out and keep feeding as directed. They weren't kidding when they said patience is key.
Sure enough I in turn made several test batches of baked goods from the discard upon day 5. It sure seems like you produce the most discard at the start. Which makes sense to why avid bakers are very protective into ensuring their starter stays alive (that...and they do bake a whole lot). After a few more feedings heavily monitored. I soon started to get the smell and taste of what my end product was to be.
Obviously I'm still a novice Baker. Much needed work on scoring. But hey, it all ends up in the belly doesn't it?
If it's edible it's fair game.
- Linda
