I decided to bake today. I set out a tablespoon of my sourdough starter in a bowl with warm water and a 50/50 mis of whole wheat and white flour. The Tartine cookbook calls for 200 grams of each, but I eyeballed them; I think that's where I went wrong. The leaven is supposed to become bubbly, but when I got home from school, it was completely unresponsive. Even after I moved the bowl to a warm place (leaven and dough rises best around 78-80 degrees F), it still didn't respond. I just added a bit more flour, and I think the blob is doing better. I'm trying to upload a picture, but iphoto isn't digging me right now. I'll try again later!
Leave a comment! What do you think I did wrong?
No comments:
Post a Comment