I have been really busy and unable to get around to writing these entries as they happen. Don`t worry everything has been done sequentially on my end and things are looking good. As I stated in my day four entry, your starter is ready and capable of rising bread now, but it will greatly enhance the final flavor of your bread if you give the starter one more day of refreshing or feeding. You are going to add a large amount of extra flour and water at this point and you may need to transfer your starter to a larger container.
Sourdough Tunes: Black Sabbath, Master of Reality (1971)
Day Five
-4 cups of Unbleached Bread Flour
-3 cups of Cold Water
Add these ingredients to your existing starter and combine thoroughly. Transfer the mix to a larger container (if necessary). Cover container loosely and let ferment for four hours in a cool place. After four hours put the container in the fridge and it will be ready to use anytime you need to make bread. It is generally advised that you feed or refresh the starter every two days.....im not running a bakery so that seems a little over the top. I am going to give the starter a feed every week instead and see how it goes. The starter can also be frozen and stored for up six months. When you thaw out the starter be sure to feed it three times over a period of three days before using it.
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| Think of sourdough as a good pet.... |
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