After starting a new sourdough starter not long after sheltering-in-place at my parent's place about 12 days ago, I have baked my second loaf of bread!
I've been baking with sourdough for well over a decade. My aged OG sourdough starter is currently in hibernation, however, at my brother's house in Northern California while I am in Southern California. I wanted to bake, but did not have a starter. I decided to make one.
The first loaf I tried with the starter showed that it was almost but not quite mature enough for me really enjoy what I was baking. It reminded me of a prior experience baking with my OG starter when it had not been treated well. Care of a starter is pretty easy, just feed it every day.
I gave the starter another 5 days or so of daily feedings.
I made some more sourdough pretzels while I waited.
Last night I put up a smaller sized loaf of bread. I want to conserve flour as it has been the only thing I've had a hard time finding. Hell, I am using some aged whole wheat...
I combined 1 ¼ cup of bread flour and ¾ cup of 2015 expired Gold Medal whole wheat in the big blue bowl. Read the rest