IT'S (still) ALIVE!
Mar. 26, 2013 9:37 am
Updated: Mar. 27, 2013 8:35 am
Yesterday was the first round of my 'wild yeast' refresh. Seeing that it had to remain covered with a paper towel the whole time I have been unable to monitor it's progress and, to be quite honest, was expecting to either find a horrendous science experiment
or a hard ball of dough bonded to the bottom of my bowl on a molecular level. However, when I removed the cover I was pleasantly surprised to find a hard shell of dough with a mass of living dough in its center. I removed all the hard dough and threw it
out saving the living mass beneath. I added the double amount of flour, more water and mixed until I had a new mass of dough, no perverted with the living yeast from the air around me. I covered once again with a damp paper towel and set the timer again
for 2 days. I will have to preform another refresh with a full cup of flour tomorrow after work and then it will rest for one more day before I have will a full batch of wild St Augustine yeast starter.
I will post another update when I refresh the starter again tomorrow
Until then - Keep cooking!
P.S. - I have had a few people ask me for the steps that I am following to create my starter. Once I can make it all the way through the process from raw dough, to starter, to Sourdough bread I will post on my blog the steps I had taken. I'd hate to post
my steps and have it only work half way.
Wild yeast after shell has been removed but before the flour refresh.
Wild yeast refreshed - 1/2 cup of fresh flour and water added with the starter.