I was a little over enthusiastic last night when I noticed Dudley growing. He didn't quite double in size, but remained about an inch above his marker line. It's a great sign. He's also got loads of bubbles on his surface and throughout, so he's becoming quite active. So, I'll be feeding him with the same method that I used last night, discarding half of the starter and then stirring in 4 ounces of bottled water and 4 ounces of unbleached bread flour, putting the mixture back into it's home and then waiting to see if there is any growth tonight. When you are measuring the starter to discard it you should also notice that the mixture has been developing gluten. This is most noticable in how elastic and stringy your starter will be. I am predicting there will be, and I'm sure I'll post any considerable movement.
(whisking in the flour and water)
(Dudley has now been fed....stay tuned)
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3 comments:
Definitely some activity, take good care of it and you will have years of great bread. The chef i use @ work is over 10 years old.
Thank you, Derek. I'll take good care of the starter :D. From what I recall, the starter in the bakeshop I used to work in was 13 years old and going strong (it did have a rough period of time when a new person was messing around with it, but it survived). Tis a nifty thing.
A friend of mine from Finland has a sourdough starter he's inherited from his grandmother - it's at least two hundred years old!
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