Loavesoffun's blog

Yesterday did the prelim work to creating my first loaf. 

Just using the directions from the Sourdough Intl. book this time around. 

Pulled my starters from the fridge and fed them.

Waited.

Removed the prescribed amount of starter from the jars and then added the flour and salt water mixture. I let my Kitchen Aid do all of the mixing and kneading.

Fed the two starter jars in preparation for putting them to sleep in the fridge.  I had planned to put them into the fridge before going to get my kids from school. 

Last Saturday I started my SFO sourdough starter from Sourdoughs, Intl.   As a newbie to breadmaking and especially to sourdough starters the directions were a bit complicated. 

Tried the lightbulb and styrofoam for a proof box and was glad I tested the temp before starting my starter.  Temps got up to 102 degrees!

I ended up proofing inside my oven with the light turned on.  Temps stayed steady at about 91 degrees.

Second stage proofing was done at room temp.

My starter was very active by Tuesday/Wednesday.

Last Saturday I started my SFO sourdough starter from Sourdoughs, Intl.   As a newbie to breadmaking and especially to sourdough starters the directions were a bit complicated. 

Tried the lightbulb and styrofoam for a proof box and was glad I tested the temp before starting my starter.  Temps got up to 102 degrees!

I ended up proofing inside my oven with the light turned on.  Temps stayed steady at about 91 degrees.

Second stage proofing was done at room temp.

My starter was very active by Tuesday/Wednesday.