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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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just the liquid
I put 11 fl. ozs. of water in my 5 qt. KA mixer bowl. I added
5.3333333 ozs. of flour. Covered the bowl and rested 4 or 5 days. Sludge! Smelly! Bad Smelly! mixed in the last 10.6666666 ozs. of flour, 2 tsp. salt and 1/4 tsp. of yeast. Allowed mass to sit 6 to 8 hours. STRINGY!!! Hooray. That's the beginning of SanFranciscensis fermentation. Baked 425 for 35". FLAT, FLAT as Calista Flockhart, but excellent aroma and flavor. |
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