Just because my little tiny Thanksgiving for tomorrow has to get moved (My dad is sick, and nobody wants his germs!) doesn't change that I started the Sourdough process last night.

So today we make bread! The Yeastie Boys have been VERY slow to double in size lately, likely because it's so cool in the house, so I fed them last night at 10pm. This morning at 8:30am they're looking like I've got all out of them that I can.

I started the autolyse when I first woke up this morning. Usually I like that to go for more than 4 hours, but hey, I got two out of it, so we'll see. It's just bread, if it sucks, I'll make it into bread pudding.

Stage 1 complete - incorporate levain and autolyse loosely, until my hands hurt too bad to be able to lift the dough anymore. Now we rest for 30m and then incorporate the salt, and start bulk fermentation.

Proportions:

1kg strong flour mixed with 720ml warm water, left in a warm place for 2 hours

25g mature starter with 150g whole wheat flour and 150ml water, mixed up last night at 10pm and left on the counter to double in size.

Incorporated at 8:30am today.

#Sourdough #levain #autolyse #LongRise #TheWorstItCanBeIsNotBread #BreadDay #MakingBread #Bread