Levain: Day 7 Feeding

Hootch that formed overnight while I was sleeping.

I finally poured the hootch into a glass and tasted it. It's awful - NOT recommended to taste.

You can taste it but it is nasty. I then went ahead an feed Fred.

Freshly feed and aerated well. Covered and put back in a warm spot.

I'll feed again in about 12 hours. I've been feeding twice a day for this past week - 

though a couple of the days I missed the 2nd feeding, the levain will be just fine anyway.

EDIT:

2 hours after the second feeding today - rising nicely and good bubbling.

I did a float test on it - passed. It's floating.

To do a float test: Do the test at "peak time" - that is 2 to 6 hours after feeding. 

Get a glass of water, do NOT stir the levain but get a small spoon of it and drop into the water.

It should float - for a little bit at least. You might see some bubbling in the water too 

- that is a good sign as well as the floating levain.

I'll be making Sourdough Bread soon!

Levain: Day 6 Feeding

Before I fed Fred today. 

Doing really well so far. Getting closer to making my first loaf of Sourdough Bread.

Levain: Day 5 Feeding

Freshly divided and mixed with feed. 

Up close pic of "Fred" freshly fed.

4 hours later you can see all the bubbles and foam on top - great sign.

Levain: Day 4 Feeding

Freshly divided and mixed with feed. 

Doing good so far! Lost of bubbles after feeding.

Levain: Day 3 Feeding

This is day 3 in feeding "Fred". 

I just fed him about 8 hours ago. He has risen and fallen as you can see from the sides of the bowl. That is a good sign!

Here you can see up close all the activity - the bubbles. Exactly what I want to see.

I do not completely cover or seal the container. You want it to breath so I turn the lid sideways.

The towel is sitting in a bowl, "Fred's" bowl sits on top of that and I wrap the ends around him.

He lives/sits on top of of my refrigerator in the large wooden bowl and towel. He seems to like that.

It's still Winter and cold here. Nights are in the mid-30s to mid-40s currently. I live in a camper so I do not have central air and heat.  I'm using little electric heaters that sit on the floor. 

Works to keep me, my cats and "Fred" warm. Seems to work nicely for us. Spring is coming soon!

Levain: Day 2 Feeding

Fred my Levain.

YES I named it Fred - the first name to pop into my head. Haha

Fred is beginning to show signs of activity today - that's a very good sign.  

For day 2 I mixed it well, took half of it out to save for more flatbread, added more water and flour - but added in a pinch of sugar to help him feed. I'll know more tomorrow if he's more active then or not - hoping he will be but will check him later today.

Yesterday, I got some Hootch on top. I am happy not much of it today - another good sign.

Levain: Day 1 Feeding

Got some Hootch from my leavening (sourdough starter) - drinks anyone? Haha. 

What the hootch means: your levain (starter) is hungry. Just pour it off and feed it.

They say it's about 10% alcohol -- and tastes nasty!! 
I might try it next time I get it (if I do) so I can say I've tried Hootch!! 

Poured off the hootch, split the levain - and feed it.

 You just split the levain in half and with the one you are going to feed: add the 1:1 ratio of flour and water needed. In my case I removed 1/2 cup of levain then added 1/2 cup flour and 1/2 cup water then I mixed it well - loosely covered so the levain can get air.

With the removed levain, I will make a primitive rustic flatbread 

- I can also make a pancake with it or savory pie crust from it.

Levain: Sourdough Starter

It's been years since I've made a Sourdough Bread - ready to make one again. Today I started my starter - will start the feedings in 2 days.

Levain (Sourdough Starter):

1 cup flour (I used all-purpose)
1 cup water (filtered)
Mix together and put in a warm spot - but not hot area and draft free. 

This will sit in a warm spot (the top of my refrigerator) for the length of time it takes to make it.

With the "discarded" starter - I will make flatbreads or other goodies with it.

Source: FoodGeek