Had a minor disaster. Left one batch that I was building up unattended for a day or three (life gets in the way eh....) and it went iffy so threw it. Other starter needs building up now to use and restart the second again anew.
Think I had used too much stone ground. That is feeding up using stone ground rather than plain flour.
Sure it’s awkward to get a routine I tend to use strong white bread flour for feeding up then add different types as I build a dough!
Here’s today’s just out not tasted yet as diet starts today again.
Seriously if you want a little pot of starter just pm me and I’ll send you some my mate in Somerset had some couple weeks ago and he’s now smashing out the sourdough weekly!
Back to sourdough this morning
This was made Friday proved overnight then put in the fridge for 48 hours, baked this morning when I got up, just shows how flexible you can be!
Author: busterbenny2001
26-11-2019 04:54:38
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