Day 21 3/14/2020 11:00 pm

Before the 3 hours were up, the oven was preheated to 500ºF and the dutch oven with the lid was placed inside. after the 3 hours were up the dutch oven was taken out of the oven and the dough was placed inside with the smooth side down and was light floured with rice flour. An X was cut on top of the dough. the dutch oven with the lid and dough were placed in to the oven. The oven was set to 450ºF. The dough was allowed to bake for 20 mins with the lid and after 20 mins without the lid. Once time was up, the dutch oven was taken out and the sourdough was allowed to cool on a rack. the end product of the sourdough bread is posted along with me in it.

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Day 21 3/14/2020 8:00 pm

After the hour had passed, the dough was stretched a total of 4 times. A kitchen towel was obtained placed in a bowl and lightly floured with rice flour. The dough was placed inside to be allowed to rise for 3 hours.

Day 21 3/14/2020 7:00 pm

After 4 hours have passed, the dough was removed from the bowl and made into a ball form. This step was repeated for an hour every 30 mins. i watched a youtube link which helped, so heres the link to the video: LINK.

Day 21 3/14/2020 3:00 pm

After 30 mins, 3 and half teaspoons of kosher salt was added to the dough and once agin was mixed. for the next 4 hours every 30 mins the dough was flipped in the bowl to ensure the dough becomes soft.

Day 21 3/14/2020 2:30 pm

After 2 and half hours the leaven was tested again to see if it floats. The dough was made after confirming the floating leaven, so 1/2 a cup of leaven was added to a bowl along with 1 and a half cups of lukewarm water, 3 and half cups of all purpose flour and 1/3 cup of wheat flour. The mixture was set aside for 30 mins.

Day 21 3/14/2020 12:00 pm

Today I baked my bread, at first I tested the leaven from last night. Below is a picture of the leaven. The leaven should float because it of the oxygen build build up. Half of the leaven was discarded and 1/2 plus 1/3 cups of flour mix was added along with 1/3 cup of flour.

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Day 20 3/13/2020

Today I prepared the leaven, it was really sticky so I uploaded 2 pictures to show the stickiness. The leaven was made using 1 tablespoon of the culture and 1/2 + 2/3 cups of water, with 1 2/3 cup of the flour mix. It has a dough smell to it. I will be making the bread tomorrow.

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Day 17 3/10/2020 @ 7:11 pm

The culture appears to have contracted, it can be seen along the side of the bowl, where the culture was once at. Gas Bubbles are present but are not abundant.

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Day 17 3/10/2020 @ 6:11 pm

The culture seems to be expanding since there are gas bubbles on the top of the culture. It does not seem that it has doubled in size.

Day 17 3/10/2020 @ 5:11 pm

The culture is contracting now, it’s hard to tell but it looks a-lot smaller when compared to 2 hours ago.

Day 17 3/10/2020 @ 4:11 pm

The culture seems to expand, but since it’s only been an hour it’s hard to tell. The culture has not double in size, just the air bubbles that were on the top disappeared.

Day 17 3/10/2020

Today I checked on my culture and the steps from day 5 were repeated, so 2 tablespoons of flour mix was mixed with the 1 teaspoon of the old culture and some lukewarm water was added. The culture had a strong smell of vomit and there was a ring forming on the side of the bowl. Gas bubbles are present on the old culture. Below is a picture of the old culture and me with the new culture made today. I will give an update in an hour.

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Day 14. 3/7/2020

Today I checked on my culture and the steps from day 5 were repeated, so 2 tablespoons of flour mix was mixed with the 1 teaspoon of the old culture and some lukewarm water was added. The culture smelled nasty with a hint of sour wheat and there was a ring forming on the side of the bowl. Gas bubbles are present on the old culture. Below is a picture of the old culture and me with the new culture made today.

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Day 12. 3/5/2020

Today I checked on my culture and the steps from day 5 were repeated, so 2 tablespoons of flour mix was mixed with the 1 teaspoon of the old culture and some lukewarm water was added. The culture smelled nasty with a hint of wheat and there was a ring forming on the side of the bowl. Gas bubbles are present on the old culture. Below is a picture of the old culture and me with the new culture made today. .

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Day 10. 3/3/2020

Today I checked on my culture and the steps from day 5 were repeated, so 2 tablespoons of flour mix was mixed with the 1 teaspoon of the old culture and some lukewarm water was added. The culture smelled like if the wheat bread went sour and there was a ring forming on the side of the bowl. It’s hard to see but theres time gas bubbles on the old culture. Below is a picture of the old culture and the new culture made today.

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Day 8. 3/1/2020

Today I checked on my culture and the steps from day 5 were repeated, so 2 tablespoons of flour mix was mixed with the 1 teaspoon of the old culture and some lukewarm water was added. The culture smelled like wheat bread and there was a small ring forming on the side of the bowl. Below is a picture of the old culture and the new culture made today.

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Day 6. 2/28/2020

Today I checked on my culture and the steps from day 5 were repeated, so 2 tablespoons of flour mix was mixed with the 1 teaspoon of the old culture and some lukewarm water was added. The culture smelled like wheat bread and had a ring forming along the bowl. Below is a picture of the old culture and the new culture made today

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Day 5. 2/27/2020

Today I checked on the culture and there was a ring forming on the side and there were gas bubbles. The culture smelled like sour wheat instead of vomit, so thats good for my nose.

Day 4. 2/26/2020

Today I checked on the culture and it was crusty. The top layer was stiff while the lower layer was still liquidity. The culture smelled like old vomit. 1 teaspoon of the bottom layer of the culture was transferred over to a new small clear bowl with 2 tablespoons of flour mix to a clear small bowl and small amounts of lukewarm water was added until the mixture felt like smooth pancake batter.

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Day 3. 2/25/2020

I checked on the culture there were a lot of gas bubbles on the top and on the side of the bowl.

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Day 1. 2/23/2020

I added 2 tablespoons of flour mix to a clear small bowl. I added small amounts of lukewarm water until the mixture felt like smooth pancake batter.

Day 0. 2/22/2020

This is my blog post where I am going to break some sourdough bread in my kitchen, using yeast from my hands and yeasts found in my kitchen.

In order to bake sourdough bread, we need the following ingredients:
1. Bread flour

2. Whole wheat flour

3. Rice flour

4. Kosher salt

5. Water

6. Measuring cups

7. Measuring spoons

8. Small and large clear bowls

9. Kitchen towels

10. Zip lock bags (large)

11. Dutch oven (pot with lid)

12. Sharp knife

This is my blog post where I am going to break some sourdough bread in my kitchen, using yeast from my hands and yeasts found in my kitchen.

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