Well, my first attempt at sourdough turned out to be a drawn out four day emotional event.
Day One: “Mix ingredients and put into a 4 quart bowl and let sit at room temp.”
…. Check…
Day Two: “Dough should have risen to twice it’s size, remove from bowl, add refresher and replace.”
…Check… looking great so far, starting to feel like a pro…
Day Three: “Dough should be removed and halved, then refreshed, then replaced again.”
…Check... this stuff is easy…
Day Four: “If dough has not doubled in size leave for an additional 12 to 24 hours.”
…hmmm dough hasn’t doubled, better leave for another 12 hours…
The result, a tragedy in 4 parts:
Day four I encountered what I imagine to be the one thing you never want to see in anything you may be cooking, mold.
Oh well, I’m definitely going to try this again. Perhaps one that doesn’t involve 6 days to 2 weeks of fermentation.
Now it’s time to try my hand at French Bread. Here we go!
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