So I used a cast iron skillet and a big ol soup pot as a lid. I don’t have a “combo set-up” like Chad of Tartine. Twelve hours later, the leaven passed the float test. The leaven comprised the little bit of supercharged starter, 200g of water, 100g of unbleached bread flour, and 100g of whole wheat flour. I continued that for another day, and then, finally, pulled out a mere tablespoonful of starter to make the leaven. Four hours later, I removed a cup and refreshed with 50:50g. So, I took out my years old, trusted, all white starter, scooped out a cup, and added 100g of flour and 100g of water. I’ve been reading a lot of bread bloggery of late, and have become enchanted with the practice of supercharging a starter before growing a leaven. So, I looked in the fridge at my old sourdough starter and thought…”Well, okay.
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