ye olde bread blogge

bread, coffee and tidbits

+++ Sourdough Build Stage 3: After 60 hours +++

with 2 comments

After another 24 hours in the warm washing machine room, the starter has doubled in volume and the smell has lost some more of its immature sharpness. So far the color has gone from steel-cold grey to a muddy grey, finally sporting a creamy greyish-brown look. Fitting autumn attire The bubbles have increased in size, which I attribute to the vigor of fermentation.

60hours_1

60hours_2

Written by theinversecook

10 September 2009 at 18:10

Posted in Recipe, Uncategorized

2 Responses

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  1. what loaf are you going to make?

    Jeremy

    11 September 2009 at 15:16

    • Hi Jeremy,

      a variation on my everyday rye loaf with 70% rye flour and an old-bread soaker. Looking good so far *fingers crossed*

      theinversecook

      12 September 2009 at 11:17


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