Any experienced bread bakers out there?
Taking a class with baker Zachary Golper, the author of Bien Cuit, at Central Market, Austin, inspired me to try nurturing a sourdough starter. Sunday if I work up the courage I'll actually try making a sourdough loaf. (I have never made bread before...)
1) I'm approaching on Day 7 of 2x / day feeding of my sourdough starter.
On Day 6, the consistency became "cloudy" but still bubbly. (see pic) What does this mean?
I've been feeding it according to the instructions -
Every 12 hours:
1 Table flour
1 Table warm water
It's a "100 year old Alaskan Sourdough recipe" purchased from Etsy
2) To make just 1 loaf, How many cups of flour should I scale my recipe to if:
- I have a rectangular clay baker like this
and purchased this proofing basket: