I don't have a scale so I did the flour by volume. Also my yeast is six months past expiration. Interesting results forthcoming...
UPDATE!
I definitely did not have enough flour in the initial mixture. It was like soup after the 19 hour setting session. After pouring it out on the cutting board I probably doubled the amount of flour that I originally had in the mixture. I let it set and threw it in the oven. Right now it's cooling down, but it looks alright.
We will give it a taste either in a little bit or tomorrow morning. Cross your fingers folks!
UPDATE!
Its a little dense, but it turned out surprisingly well for having to wing the flour!
Sourdough can be a pain... but it is possible to maintain the colony of yeast you make with your sourdough mix. If you keep a little bit of the yeast, flour, water mix you can create an even more complex flavor in your next batch by combining the reserved yeast.
ReplyDeleteI did not know that. How do you store the mixture? and how long can you save it?
ReplyDeleteWas it as sour as you expected? I would think that you'd have to let it set for a few hours after adding that much flour. Also, http://www.kitchensavvy.com/journal/2006/03/saving_sourdoug.html?cid=6a00d8341c5d4e53ef0120a7cfde04970b might help you with your sourdough starter. I have the 'Cookwise' book they reference and I think it's essential in every cooking library.
ReplyDelete