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Sourdough Photos for Hoss, vidalia1, et. al.

FidelFidel Posts: 10,172
edited 8:24PM in EggHead Forum
Here are a couple reference photos for you guys and anyone else that might be interested. There have been a few questions on and off line the past week or two so hopefully a visual reference will help.

Here is my starter after a feeding and 24 hours in a 85 degree proofing box (which is my oven with the light on and the door cracked open about an inch):

Starter2.jpg

Starter1.jpg

And here is the poolish after adding a cup of flour, 3/4 cup of water and a cup of starter, mixing well, then proofing for 12 hours at 70&deg loosely covered:

Starter3.jpg

Comments

  •  
    Thanks for the post and idea of the light for heat. What type of light are you using and what wattage?

    Kent
  • HossHoss Posts: 14,600
    That helps a LOT! Thanks Fidel. :)
  • FidelFidel Posts: 10,172
    That's the stuff I'm going to dry and send you. The smell of that starter is strong brother. Makes some really good bread.
  • FidelFidel Posts: 10,172
    Just a regular incandescent bulb. I think it's 60w, too hard to get to it to see the wattage. I just put my maverick pit probe in there with the starter and keep it around 85-90&deg opening or closing the door more or less to maintain where i want. I use a turkey baster as a wedge to hold the door open, the lower I move the baster, the wider the gap up top and the lower the temp. Every inch I move the baster down lowers the temps 2 degrees in the oven.

    Maybe I'm over thinking it a bit, but it works for me.
  • vidalia1vidalia1 Posts: 7,092
    Great references & pics...I have to get mine started soon. :)
  •  
    No, that's a great idea. I have to turn the oven on and put the dough ontop of the stove for hours and hours to get it to rise. Your idea will work great, thanks.

    Kent
  • HossHoss Posts: 14,600
    I CANNOT wait! :woohoo: :)
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