Well my last SD challah bake I made the bonehead move of using up all of my precious sweet levain and had to start another levain again using Debra Winks, pineapple juice solution detailed well here:
http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
This is my second successful SD build using this method and here is the Cole's notes version. It pays to keep notes:
Day 1: 2 Tbs dark rye flour + 2 Tbs pineapple juice. Stir a couple of times a day.
Repeat above for days 2 - 4
By the end of day 4 you should have a nice bubbly seed.
Day 5 mix 1 part seed, one part water with NO CHLORINE, and one part flour. I kept my notes from last time and used 20% dark rye and 80% strong bread flour, as was the case here. The photo was day 6.
Today I fed two starters from my new baby one dark rye 1:1:1 and one white same %'s with again 20% rye to kick start things. Easy peasy, but when doing this process I am pretty careful about cleanliness and the water having zero chlorine -- Britta filtered water, which is boiled then cooled in a glass Pyrex container in the sunlight. Taking a page from Ken Forkish's book, the water is added to the seed at 80F.
Tomorrow morning I will do the first build of the ITJB NY Jewish deli rye and will use onions and onion water this go around in build two. I am salivating just thinkig about it!
Happy baking folks!
Brian
Looks pinkish on my monitor screen?
Guess it's the light.
. . . on my screen as well. It should actually look like the brown bran of dark rye. Digital cameras and computers have their limitations and I have no explanation on why this happened. You are right, must be the light.
Regards, Brian
Ok. Just wanted to be sure there's no red in the starter, as that's not good.