We're Going To Need A Bigger Boat... Err... Bowl - It's not just food... It's a way of life! Blog at Allrecipes.com - 300004

It's not just food... It's a way of life!

We're going to need a bigger boat... err... bowl 
 
Mar. 28, 2013 5:44 am 
Updated: Mar. 29, 2013 7:23 am
It's still alive!  After the 1st refresh of the wild yeast on the 25th I had higher hopes for my 2nd refresh since I now kenw that there was living wild yeast in the dough and that it could be sustained in my kitchen under 'standard' environmental conditions.

I removed the cover from the dough to find the mass of living dough still working away.  It had a sweet, while almost nutty/musky odor to it.  I also found that it had formed a new 'crust', however, I use the term 'crust' lightly.  Before, at my first refresh, it had formed a legitimate crust, it was hard and almost cracked under pressure, however, this time it was more, leathery, if you will.  It was a thick layer of dough that had dried out but was being sustained from the moisture being produced by yeast working on the flour.

I removed the 'crust' and was about to refresh the dough again with a full cup of AP flour when I relized that I had fully run out of real estate in my bowl - it was was time for an upgrade!  I scrapped as much of the wild yeast dough out of the old bowl and mixed it with the cup of flour and enough water to create a tight dough ball once again.  I recovered it again with a damp paper towel and will now let it rest for 24 hours.  By tonight I'll be able to remove any additional 'crust' that may form and trasfer it into an air-tight container for storage in the fridge until I'm ready to create my first sourdough loaf, which I plan to make on Saturday, in time for Easter.  A little symbolic if you ask me - new from old, rising from the dead :)

I will keep everyone posted on it's progress and will post more pictures as I go!

Until then - Keep Cooking!
Wild yeast - 2nd Refresh - before the 'crust' was removed
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Wild yeast - 2nd refresh - after the 'crust' was removed
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Wild Yeast - 2nd Refresh - New bowl after the fresh flour is added
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Comments
Mar. 28, 2013 10:50 am
I'm both impressed and inspired by what you're doing. I may start this when I land at my new homestead this summer. It's also an historical area, being near Walnut Grove, Minnesota. Well, a stone's throw away anyway. I'm really looking forward to the rest of this yeasty beasty account.
 
Mar. 28, 2013 7:10 pm
My family complained I made the whole house smell like a brewery when I tried to ferment my own yeast. Bunch of sissies! They drink beer, which I don't so what is a little odor? I am excited to learn how your bread turns out.
 
Lela 
Mar. 29, 2013 7:23 am
I have never tried making sour dough bread. I am looking forward to seeing the baked loaf of sour dough bread. Thanks for sharing.
 
 
 
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Chris Mosley

Home Town
Wheaton, Illinois, USA

Member Since
Sep. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Camping, Biking, Fishing, Photography, Reading Books, Music, Wine Tasting

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About Me
I have learned to cook from my father from about the age of 12. As the years passed my ability to cook advanced. I now reside in St Augustine, FL with my lovely wife Carrie, our son Bryce and our daughter Olivia. Everyone loves it that I love to cook and do it as well as I do.
My favorite things to cook
I love to cook bread. I have just started to really get into bread baking but I have loved it each time I try another loaf. I am a huge advocate of wanting to force myself to learn something new - even if it's territory that has been threaded for decades before me it's a craft I still want to learn.
My favorite family cooking traditions
My family's biggest tradition comes during the winter time. Every Saturday, when snow was still on the ground my dad (or I) would wake up early and cook a mound of "German Pancakes", a simple fried pancake, but still to this day, brings back fond memories of the good-o-days.
My cooking triumphs
Christmas Eve Dinner 2012 - I made a slow cooker turkey breast with homemade turkey gravy, garlic mashed potatoes, Italian oven roasted Brussels sprouts and crescent rolls. It was a timing nightmare but it was all worth it once it was done!
My cooking tragedies
My biggest cooking tragedy would have to be from when I first started to cook solo after my wife and I had first moved in together. I made a drastic rookie error. I finished frying some breaded pork chops and not thinking I emptied the still hot pan of oil right into the sink where there was a pool of standing water sitting by the drain... The oil erupted back at me landing on my arms. It took about a week for my burns to heal. The chops were good though!
 
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