Seriously, don’t bother watching this video. Nothing much happens. I got the notion of setting up a time lapse thing so I could see if the starter really was bulking up as part of the feeding cycle, as the book suggests it will. This is about 3 hours’ worth of time here. I’m thinking I [...]
As I said yesterday, I decided to time-shift my feeding schedule to the mornings. Trouble is, I’m pretty groggy in the mornings. Today, for instance, I almost forgot about tending the starter. But then I went into the kitchen to take my vitamins, and BLAMMO. “What’s that smell?” … “Oh. Yeah. Gotta feed this thing.” [...]
I fed my starter last night around 9pm. In his book, Tartine Bread, baker Chad Robertson recommends feeding in the morning. Not for any technical reasons. It’s just how he likes to time his day, he says. So he can feed the starter in the morning and use it for bread that’s ready for dinnertime. [...]
It’s Day 3 of my Tartine Bread “journey.” I started the starter on Monday night. The book said it may start bubbling by the second or third day. Here, it did.
Just putting this up out of a sense of completism. There is nothing to report today. There’s no apparent activity with the starter. Hence no photo. It does not smell like anything other than flour.
I picked up Tartine Bread over the weekend after seeing my buddy John Wozniak rave about it on Twitter. I’ve been meaning to find a great book on naturally leavened bread, and this seemed a good candidate. After reading the first chapter and coming to an understanding of the recipe, I felt I could justifiably start the “Basic Country Bread.” To make it, you’ve first got to grow a starter.