Day 2 of the birth of the sourdough beast. So the watery dough mix that I prepared sat nicely for 24 hours and fermented ( I hope). There were no real signs yet of active fermentation, but there was the beginnings of a little puddle of ethanol goodness on the top of the dough. When yeast eats sugar it produces two things, carbon dioxide and alcohol, so it is normal if you get a wiff of a beery/alcoholish smell when you lift the plastic wrap.....that smell tells you science is at work. Apparently when the European colonists (Germans/Austrians included) came over to the new world, they would skim this alcohol residue of the tops of their fermenting sourdoughs and trade it with the native indians. Sounds believable, but ill file that under "internet science". So anyways your dough should be basically looking like it did the day before, but believe in your little yeasty friends that they are hard at work converting sugars, multiplying and venting gases.
Sourdough Tunes: Sleep, Holy Mountain (1992)
Day Two
-1 cup of Unbleached Bread Flour
-3/4 cup of Cold Water
-1 tsp. Honey
-1 tsp. Molasses
Add the new ingredients to your previous mix, stir well with a whisk until you form a nice, slightly liquid dough. Cover with cling film and let sit in a cool place for 24 hours.
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| Day 2 |
Tomorrow the action really heats up......fermentation.
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