SF style sourdough bread - second & ripe leaven sponge
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HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
180 g second leaven sponge -> 540 g ripe leaven sponge
after 3 hours
pH of 4.51
add water
add flour
Again, after 3 hours measure a pH of 4.51. The starter became more alive with larger bubbles and its surface bulging. Due to the increase in volume and a possible larger rise made the 1 qt (1 l) container inadequate and everything was moved to a larger bowl. There, 180 water and 180 g flour was added.
continuing to grow 540 g ripe leaven sponge
starting to bulge
pH of 4.60
more bulging
bigger bubbles
Since I am attempting to follow the SF recipe which calls for a higher temperature for growing the sponge, the bowl is put in a warmer spot which is around 80 F (26 C). Three hours into fermenting this stage, the pH is 4.60, the starter is bulging more, and big bubbles show.
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
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