SOURDOUGH PICTORIAL

I hadn’t fed my starters in a while. Maybe 6 or 8 weeks.

So I fed them both, one with my regular bread flour and the other with the Organic Rye that I always use to feed.

I used 55g of the discard from the rye fed starter and added it to 55g of water and 142g of my bread flour with a tiny pinch of salt and made a Levain. And I made a second Levain using 142g of flour, pinch of salt, 1g of yeast and 15g of the white starter.

Left both starters and levains out on the counter while I was at work.

The starters more than doubled by the time I got home from work and both levains were very active.

Especially the one with the g of yeast and the tiny bit of discard. Blew the top off of the container.

I made two batches of dough last night.

Added the sourdough levain to 1000g of flour, 30g of salt and 680 g of water.

And the Yeast based levain was also added to , 1000g of flour, 30g of salt and 680g of water. I do a number of autolyze, stretch and folds over a two to three hour period.

At least four.

After the last stretch and fold the yeast based dough went into the fridge and the sourdough batch was left out on the counter overnight and was ready to use by 3:30 AM this morning.