Collins Country

Sourdough Journal #2

Day Three, Continued:

I removed 1 cup of starter, fed the rest and stored it in the fridge. 

Every so often, when I read a recipe with unfamiliar directions I think “I’ve never it done it that way.  I’ll do it my way instead.”  Usually, this is a disaster.  Today, it would have been a good idea. 

In the instructions I posted, it says to “add butter, warm milk and yeast to your sponge. Stir until yeast dissolves.”  The yeast will not dissolve very well, I learned today.  I am going to try my next batch with the yeast dissolved in the warm milk and see if that is better.  Otherwise, it will be twenty minutes of squishing little yeast balls against the side of the bowl to loosen them up so they can dissolve).

My bread came out of the oven about an hour ago.  I am going to go taste it, right now!

The Verdict:  It is delicious, but not sour! LOL  I read that it takes a few weeks for the starter to get very sour, so I will be patient and get back to you on that!