Schwa's blog

I've been working with the same formula for my sourdough, changing one thing with each bake and taking notes. The basic formula is as follows. 

300g levain

350g flour

200g water

10g salt

I have chickens, and we get about three eggs a day from them, so it goes without saying that eggs get incorporated into a lot of the food we make. What's more, I've been thinking about the SD I've been turning out, and while I like it quite a lot, I could go for a little less chew. Olive oil was a thought, butter, and I almost went with bacon fat (which I always have on hand in a chipped coffee mug in my fridge).

...there was Lacey. She's about a month old. 

Lacey, the starter, isn't all that strong or robust at the moment. Shes not sick, but a few days ago there was more CO2 production and visible muscle-like tension as the wooden spoon would stir her around.

I used most of her to make a few loaves of bread, then fed her, which was 34 hours ago. I've stirred her every twelve hours since then. Still trying to grow back to potential.

She was captured with 1:1 AP and water, then fed whole wheat and bread flour. She has gone back to AP, then switched back to 50/50 WW&BF.