I got smart and obtained some 'mother' from my local baker. I fed it and kept postponing my baking for almost a week. Worrying that something would happen to my starter dough or 'sponge' as it's technically called, I began work early at 9a.m. this morning.
I had a busy morning between making bread, going out for breakfast, tuition and Uni runs and errand runs. It was a chaotic morning rushing from one place to another in between the "bread proofing moments".
Nevertheless, the bread came out very well. I'm elated that the recipe called for so little yeast. I bake often and I do have some issues with the amount of yeast used so I bought organic active yeast. Now with the sourdough sponge, I can choose to omit the yeast but allow longer rising and proofing time.
Delicious Sourdough bread! I fed another batch of flour and water to the 'mother'. I'll try the no yeast method next!
See what I found in my garden!
