Starting the Sourdough

Baking is like love. It's a pleasurable ride and you'll always get something out of it, even though it will not turn up like you wanted. And in the end, you'll devour the result

For me, baking feels like riding a bike. It's a skill which I feel I can even after longer periods of time. And it feels the best when you do it for no good reason.

Tomorrow I will once again bake some bread. I might do some carrot bread from sourdough, so I had to start my sourdough properly today so it'll be in full power tomorrow.

I started by picking out my current sourdough base from the fridge. It has been kept there for two weeks now and it is still smelling good and being active. You can see the small holes in it which appear when it's bubbling for being alive and active.

Well done Mr.Sourdough!

Aaaaand it's all gone. I scooped all the sourdough away to a bigger bowl. You can see there are traces of sourdough base left, so some of the yeast is still in the bowl. All I need to do is to give more food for it, so it will grow once again to be nice and bubbly!

Add some wholegrain flour

Add some water

MIX IT LIKE IT'S GRANDPA ON FIRE Mix it until it is smooth. If it seems too thick, add a little bit of more water. If it's too runny, add more water.

I left the future sourdough base in room temperature until tomorrow, then I will move it into fridge as soon as it has woken up to be active.

I did the same with the sourdough to be used tomorrow, just using a bigger bowl and greater amounts of flour and water. Tomorrow, it should be all bubbly and active, ready to be used.

Hopefully we'll see you tomorrow with a new baking post!

_{Please note this is just a post for starting up a existing sourdough to full activity. For creating a completely new sourdough, read this post which was the first one I made on Steemit!}