My sourdough took a turn for the
worse when I added way too much
water to it. I read many a blog article
about how to remedy my faux pas. I
added more flour in hopes to revive an
active starter. I mixed up the dough into
the same bowl as always, covered it with
a damp towel for 45 minutes then folded
it around a bit and put the dough in the
fridge to proof overnight. In the morning it
looked no different then when I had put it
in. Yikes… I pretended all was normal and
shaped it into a loaf and set it on the counter
to rise. Before I left for a bike ride I put a
piece a tape where the dough was up to.
After returning it was about 1/2 inch above
the tape! I set it on the oven rack and turned
on the oven light to warm the stove. I say the
dough spent at least 20 hours rising. And it did
reach the top of the bread pan. It cooked up fine
almost like a new starter without the richness of
time. In the mean time I started a new starter and
its on day 3 of being discarded and fed.
Hoping for
a fresh start.
