"Recipes are meant to be shared"...Ann Thibeault

Tuesday, February 17, 2009

Sourdough...........Bake Day

I started Sunday night by using some of my sourdough "mother" to make a Levain and then I fed the remaining starter. Both were left on the counter over night to develop.

This is what the Starter looked like on Monday morning:

And this is what the Levain looked liked. It started out as a tight little ball of kneaded dough about the size of a medium size orange.

I used the Levain in a dough made with 9 cups of flour. I put it in the fridge for a slow cold rise. I'll use it later today or sometime tomorrow to make a few loaves of bread.

Then last night I used some of the recently fed "mother" to make a biga. This morning the biga looked like this:
The biga was used to make a batch of Bagel dough this morning. I'll post pictures later of the finished product.


  1. I absolutely love your blog. I am going through a total love of bread. I look at your photos and have to ask how you made your "mother" starter. I want to start one. This process is just amazing. I have been online for days looking at how, but you look like the pro to ask.

  2. Food Is Love, what a great name. Love that sentiment.

    I'm not sure how long ago you posted this question so I apologize for not answering you sooner. You can find a link to Amy's Bread method for developing a "Mother" on this blog post.


    If you have any questions please email me. I'm far from a pro,but I'll be happy to try and answer any questions you may have.


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