Sourdough Photos for Hoss, vidalia1, et. al.

Fidel · February 2011

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):

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:

Grandpas Grub · February 2011

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

Kent

Hoss · February 2011

That helps a LOT! Thanks Fidel.

Fidel · February 2011

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.

Fidel · February 2011

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.

vidalia1 · February 2011

Great references & pics...I have to get mine started soon.

Grandpas Grub · February 2011

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

Hoss · February 2011

I CANNOT wait! :woohoo:

Sourdough Photos for Hoss, vidalia1, et. al.

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