On Thursday night I took my starter, which I keep in an plastic tub, out of the fridge to and added half a cup of rye flour and a half cup of water. After leaving the tub out overnight, the next morning I poured half of the bubbly starter (1 cup) into a soup bowl . The other cup went back into the fridge for next time.
I took my one cup of refreshed sourdough starter (my chef) and stirred it up with one cup of warm water and one cup of rye flour. After 4 hours I had a levain! It looked like this. Nice and active. Creamy and frothy.
|Levain - refreshed sourdough starter|
To this was added a cup of water and two cups of white flour. After mixing in, a further cup of white flour was tipped onto the tabletop and the dough mixture kneaded for about 10 minutes with sufficient flour being added only to stop the dough sticking to the tabletop. Then it looked like this:
|Dough - kneaded and ready to rise|
After three hours in a warm kitchen it had doubled in size and looked like this
|Loaf shaped and resting in banneton|
|Risen loaf in banneton|
|Turning out the loaf|
|Scoring the loaf|