Hi Everyone. I’m Benny, I’ve dabbled in baking for some time but only started to work on pastry over the past year and then bread over the past several months. A couple of weeks ago I decided I would try baking sourdough bread and to start I wanted to make my own sourdough starter.
Using the pineapple juice method I made two starters, one starting with whole wheat and the other starting with whole dark rye. I now have two active starters, interestingly the rye started out really fast with loads of activity right from the first day and never smelling odd. The whole wheat was much slower to start and had an off phase. The rye was younger so I decided to use my whole wheat starter for my first loaf.
I followed the beginner sourdough recipe from the Fresh Loaf and I’m pretty happy with my first loaf. I always panic once I get the dough out of the banetton so in my panic I didn’t brush any of the rice flour off and I had used a ton of rice flour because I was so worried about the dough sticking to the banetton. I didn’t need to be worried in the end as the dough came out without a hitch. I was so excited about using my Breadtopia lame for the first time I forgot to brush the rice flour off. I should probably have scored a bit more deeply and with a more acute angle to get an actual ear.
Anyhow, I’d be happy to hear your suggestions for my future bakes.