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
Wild yeast - 2nd refresh - after the 'crust' was removed
Wild Yeast - 2nd Refresh - New bowl after the fresh flour is added