Firstly I have to apologise that I have not kept up with a daily post on the creation of the sourdough and secondly I have to confess that I have not been kind to the sourdough either.
For much of the past week I have more or less ignored it really as I have been busy with replacing the five bar gate and then putting up some trellis fencing on top of a wall in the hope that we will be able to stop the dogs from jumping up and down. There’s good reason to try and stop them from jumping up and down as one of them, Poppy, recently fractured her back leg, still the vet was very pleased with her on Tuesday when he x-rayed it.
Anyway back to the sourdough, most of the past week it’s spend forgotten and unloved in the airing cupboard with me giving it a very occasional feed, I think twice only. Then on Thursday night, which was day 12, I eventually took it out of the airing cupboard only to discover a thick grey crust had formed over the top.
Disaster I thought, after all that time and effort it will be ruined!
I took a spoon and scraped the hard ‘grey crust’ off the top and threw it in the bin and what was underneath looked, and smelt, fine. So I decided that I would give it another feed and see what would happen. I once again added 50gr of Rye flour and 50gr of tepid water and mixed it well, however, instead of putting the jar back into the airing cupboard I decided to leave it in one of the kitchen cupboards. I think that the airing cupboard is probably just a little to warm to keep the mixture for extended periods of time.
On Friday, Day 13, I checked the mixture and it was doing well again so I thought that I would give it another feed. This time, however, I decided to use strong white bread flour instead of the Rye, so as before in went 50gr of flour and 50gr of tepid water. This was well mixed and then put back into the cupboard for the next 24 hours.
Let’s now wait and see what happens!
I must admit when I read the opener on your post, you may not have been “kind to the starter” or the bread, but you sure made me laugh. 🙂 You have a great sense of humor and quite possibly should merge your talents in the humor dept.
Feel free to join my cooking sites-
Cooking Up a Storm All Over The World! at
http://www.CookingUpaStorminCa.ning.com
and
CookingUpaStormWithMissPolly.com
I would love to have you as a member on the first site. You could stir up the pot really good on there. It needs it! These days lots of spammers that I have to press the eject button on!
I will follow your blog and also suggest once you join the first cooking site, you check out Bread Stars on there. Your breads would be great shared there, or just in the blog section.
Keep up the great work.
Paulette Le Pore Motzko
(Polly Motzko)