8 November 2009 - Restarting a sourdough starter
The sourdough starter had been relaxing in the refridgerator for about
half a year. It was time to revive it (at a room temperature of 32 degrees
Celcius).
(Photo
1 and 2)
A tablespoon of the starter was mixed with 100 grams of water and
100 grams of bread flour. After about 8 hours some bubbles had appeared.
(Photo
3)
About 2 tablespoons of flour were added and the mixture was covered
again. After about 6 hours it had become very active.
(Photo
4, 5,
6, and 7)
For the final starter 50 gram of water was kneaded with 100 gram of
flour and 25 gram of the sourdough culture. Within 8 hours the
culture had more than doubled in volume. The
(Photo
8, 9,
and 10)
Photos
