I’ve continued to use my new favourite method for sourdough. This is a very easy and economical method with no waste. Requires just feeding the leftover scrapings in the bottom of a small jar and feeding with 55g of water and 55g of flour. Mixed well, covered and left on the counter until more than doubled. Usually takes less than six hours for mine to rise and fill the jar.

These sourdough baguettes were made from a dough that had been in the fridge since September 8th and baked on September 10th.

Dough was started with this mini biga which had been started on September 7th.

The scrapings left in the bottom of the jar

was fed again with the same formula – 55g of water and 55g of flour.

And went into another batch of dough that was left in the fridge overnight

and baked the next morning.

I bought some slightly larger “WECK” jars because my little jam jars were just slightly to small and the biga was starting to escape out of the top of the jar.

Fed the scapings left in the bottom of the jar again, and then spooned it into the new Weck jar.

Was ready to use in 6 hours so I made a batch of dough adding 700g of flour, 490g of water, salt and 95g of the mini biga, leaving enough scrapings in the bottom for the next feed.

After the last stretch and fold the dough went into the fridge for 48 hours and was taken out at 8:00 PM and baked the next morning. Dough was ready to use before 4 AM.

Two boules baked September 15th.