© 2019 Susheela Kundargi
OK, so I have to brag. I've done the closest-to-perfect sourdough I've ever made! This was last week, and I've got another one underway today.
It's a lengthy process; feeding the starter is nothing short of adding another pet to the family's menagerie. I'm keeping that baby in the fridge because I don't want to go crazy with having to tend to it or make more than a loaf a week at this point. The fridge keeps it going, so long as I take out weekly for a feeding.
For my next loaf, (which I plan to bake tomorrow - Thursday) I began the feeding the starter Monday, started the levain (the portion of the starter that is fed specifically to give rise to the loaf) Tuesday, and now began the slow folding process (kneading for sourdough over 3-4 hours) today, which will result in a shaped loaf that will sit in the fridge overnight until I bake it around 10am tomorrow!!!
Is it worth it? You betcha! Zoom in on that image down there. Oh how I wish you could taste & and smell it.