Patchtogether design

Patchtogether Numskull by =dragontrap on deviantART

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My trip through Sourdough bread land

Edit 2: POOF!


Edit: The dough, SHE RISES!




Well over the last 2 weeks (or so), I've been trying to raise/catch my own yeast in order to make my own homemade sourdough bread from scratch. I didn't have too much success at first, but I found a secondary website that is written and maintained by an Australian baker who had FAR more information than the first site I found for sourdough starter making.

The first site I found had a little info, but it really wasn't that great of a guide in helping you be successful in actual bread making. The two other times I tried to make bread with the starter I had going (and thought was ready) turned out very dense, and more like Irish sodabread instead of an airy, chewy sourdough loaf. It wasn't until I found this site that I realized that I had been doing it wrong and decided to start over.

THANKFULLY I wasn't stupid enough to throw out the old starter, it just needed longer to ripen (about 3 days longer). And I can say those three days the starter took off and was full of TONS of gassy yeast, making a great starter for a fresh batch of dough. Along with that starter (cause I wasn't sure if it was beyond saving), I started a brand new starter with the directions from the site in the hopes that I would at least have some sort of starter to make bread with. And to my amazement, the old starter took off after the first night and it transformed from a young starter that wasn't really ripening, to a starter that was on it's way to being fully ready to use.


The dough is currently rising, and I should be baking sometime later today or tomorrow (wholewheat flour takes longer to rise than white flour).

- The left over starter that will live in the fridge and only needs to be fed once a week. It lives in a HUGE pickle jar so that it has room to expand and grow as I feed it :3

- This is the secondary starter that is at it's 4th day of fermentation (or ripening). Three more days and it'll be ready to use or to go into the fridge like the first starter (I might be breaking it up, giving some to my mom and some to my grandma so that they can make their own bread)

- The dough that needs to double in size before I can use it. It should be ready to use in about 12-24 hours (good bread shouldn't be rushed)

- This is my very smart idea on how to make proofers (I didn't do this at first, it was just a whim that I stuck it on my old starter and found that the yeast LOVED the warm 'nest' that the shield created). I used plastic splatter shields that are meant for the microwave and can be found at Wal-mart, K-mart, or target pretty cheap. The starters were put in smaller 3Q bowls (like the blue one) to make more of a seal while the slits in the top allow fresh air and yeast from the air to get in. The bigger bowl is meant for the dough since it'll need all the space it can get when it doubles.


I'll take more pictures and report more later once I get to the point of baking my first two loafs tomorrow.