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Sourdough Starter Day 1. Each day until you make the barm you are supposed to throw out half and replenish with fresh flour and water to feed the yeast. The first two days you use pineapple juice instead of water to counter some kind of acid.
Day 2
Day 3
Day 4 (quite pungent)
Day 6. Ooops I missed making the barm on day 5 like I was supposed to. This resulted in a weaker, but still somewhat sour-y barm and bread.
The levain (firm starter) rising...
Mix mix...
Shape and rise. Sourdough takes twice the time to rise as regular yeast bread, but it also stays fresh twice as long.
Flavorful with a crispy crust and a creamy crumb with a nice sour-y linger.
Lovely texture in your finished bread! I could go for a hunk of it right now.
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