So far, so good. This is 12 hours after the first feeding, near trebled in size, lots of bubbles. This morning, day three I gave it its second feeding and left it in the warmth of the kitchen, it is rising which is great. Hopefully, by the weekend, I will be able to bake some bread.
However, as it is barbeque weather I may bake a loaf on it today, we will see how I feel after sitting in the sun for an hour LOL
Oh, did I mention, day three without rain, and temperatures 24c, not exactly the heatwave promised, but I am definitely not complaining as it is just right.
Last year I decided to try my hand at making sourdough bread. Although the bread looked okay it was, in layman’s terms, it was crap. Although there was a rise in my bread basket, I had used normal flour to line it, so it stuck, and alas it lost its aeration and rise when I had to drag it out of the banneton. The other problem was the high heat I had to get the oven, as my sourdough book gave a temperature beyond the reaches of it.
The other day I was reading the tweets from Dan who makes bread all the time, but he was baking it on his BBQ, yep, turns out the best place for it. After a chat with him over it, I thought I would try his method of baking. My bbq has a temp gauge that goes to 1000 f, so I can get to whatever temperature I need. He is a fountain of knowledge and uses his bbq for all kinds of baking, which I will be trying out.
I have used rye flour as the base of the starter as this usually yields a good start for natural yeast, mixed with warm water. Tomorrow when I feed it I will be using organic stone milled flour rather than blade cut/ground flour.
Australian Traveller that loves to "Roam" our globe, creator of ENDLESSROAMING.COM sharing the experience through word and photography. Currently residing in my home of Newtown Sydney but hope to be back on the road late 2020. Feedback / questions are more than welcome, happy travels