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Saturday, August 04, 2007


Dudley, the sourdough starter, is showing good growth about seven hours after his first feeding. He's almost an inch above the rubber band marker now! I'm very excited! So,. he will either be down in the morning or have more growth...time will tell, as always. I'll keep you updated at the next feeding. Yay!

Dudley at his last feeding (last post):

Dudley now (about 6 hours after his first feeding..looking good)

This is sooo cool, he's going to double his size tonight I think! Woooot!

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DaviMack said...

So when you feed him do you mix him around with your hands, or a spatula? I read somewhere that the lactobacteria present in sourdough is boosted from what's on your hands ... not that I'm entirely pleased with that, but there it is.

Jen the Bread Freak said...

Davimack: Nah, I use a stainless steel whisk to mix when I feed him. Even though I do tend to knead the dough with my hands, for some reason the thought of mixing the starter with my hands disturbs me (not sure why).

Anonymous said...

My old boss insisted on hand mixing which I hated because I'd end up leaving too many clumps in it and plus..ewwww.

I like the use of the elastic band to measure growth. I never thought of that. Neat idea.

DaviMack said...

Yep - I know, it was a fairly disgusting concept to me, too, when I first encountered it ... but once I stiffened up my starter into more of a slightly-wet dough it worked out quite well to do it by hand. It made it harder to incorporate into bread, though, so there's the trade-off.

Jen the Bread Freak said...

Well, I think with a slightly stiffer starter so it's more like you are kneading it when you feed it, I wouldn't be so bothered by it. I can see where it would be more difficult to incorporate into the bread though. It's just with how slack this starter is I'd be disturbed. BeautifulCheese brings up a good point as well. When the starter is this hydrated it would be more difficult to mix out some of the chunks of flour (well, at least in large scale when you are feeding a few gallongs of the stuff...we always just used a huge rubber spatula on our monster in the bakeshop). Anyway, the starter is doing quite well so far without digging my hands in, yay! :D