Hi.
I'm Einar from Norway and has been baking bread regularily for two and a half year now. I've gradually become better. Really like to fiddle with the dough, adjust the process, try new things and create something out of my bare hands. I'm currently a student at the University of Trondheim and do bread baking on a amateuristic level, mostly for my own joy and stomach. Lately I've started to feel that certain that I make good bread that I've started to give them away in birthdays or on other occasions.
Started a sourdough culture four days ago, which is now starting to look good. Not expanding in any great degree, but I can see bubbles and smell a yeasty-fruity-smell. It is about 1:1:1 of water, whole rye and white. Have been feeding it once every 24th hour. Hope to be able to use it in about a week.
This is so exciting.
I'm Einar from Norway and has been baking bread regularily for two and a half year now. I've gradually become better. Really like to fiddle with the dough, adjust the process, try new things and create something out of my bare hands. I'm currently a student at the University of Trondheim and do bread baking on a amateuristic level, mostly for my own joy and stomach. Lately I've started to feel that certain that I make good bread that I've started to give them away in birthdays or on other occasions.
Started a sourdough culture four days ago, which is now starting to look good. Not expanding in any great degree, but I can see bubbles and smell a yeasty-fruity-smell. It is about 1:1:1 of water, whole rye and white. Have been feeding it once every 24th hour. Hope to be able to use it in about a week.
This is so exciting.
Category:
Replies
I can totally understand the joy/pride/feel-good feeling of giving away bread to friends. Dutch bread isn't too great so people are happy when I give them 'real' bread instead of the mass produced, full of preservatives and additive stuff that you can buy from supermarkets.
Anyway, welcome! And all the best with your sourdough.
Best
TP
[/quote]
Thanks for the welcoming. I'm currently in political science, so far away from baking and food (which is good as I'm able to separate work and spare time a bit).
[quote=einarfa][...] yeasty-fruity-smell. It is about 1:1:1 of water, whole rye and white. Have been [...]
[/quote]
I guess that should've been 2:1:1 of water, wholegrain rye and white. However today I tried something new: measuring the ingredients/food by weight and not by size as I've done uptil now. The dough became less batter-like and looked more like usual dough (al-dough a lot more moist). I'm not sure on how usual starters should be in regards to moisture, but I assume everything is all right (and it is looking very good as well).
And nice to meet you too ! We'll look forward to seeing how your starter goes - you're better than me, I never managed to get a self-made starter stay alive, I've always ordered mine from someone else.. ;)
Cheers, Celia
Nearly can't wait. The two others I'm sharing apartment with are however clearly not sharing my enthusiasm for my new fatherhood.