(5/20/16) Today is THE DAY we have been expecting and building up for! It’s finally the day to start baking. Due to the lack of Dutch Ovens available at school, I had to borrow the pot from my friend who also needed to bake her bread over the weekend. So, I had to wiggle the… Continue reading Day 21: FINALLY!!
(5/19- 5/20/16) On Day 20, I got my dough out and prepared the leaven that will act as a larger sample and will be used to indicate rather my dough is in optimal condition for baking. The procedure included transferring 1 teaspoon of dough from last night to a small glass bowl like always. Then, mixed… Continue reading Day 20/21: To float or Not to float
(5/16-5/17/16) On Day 17/18, I had to do the usual “feeding” and made sure the microbes weren’t dying so that I may use them for baking. The smell was the same as previous days, but the amount of bubbles produced was insane! I was very pleased about that because I am very close to my… Continue reading Day 17/18: Almost THERE
(5/15/16) On Day 16, the main focus was to determine the expansion of the dough. The dough should be expanding greatly now because the high concentration of microbes inside the dough that is producing a great amount of CO2. From Day 0, the purpose of the inoculation was to cultivate enough microbes that could perform fermentation, so that… Continue reading Day 16: Let it expand~~~~
(5/13-5/14/16) On Day 14/15, I drew back my kitchen towels to see that my beautiful dough had developed a crust in one day. When I drew back the top layer, I saw this oozing dough with bubbles everywhere. Bubbles on the bottom and bubbles on the top! I don’t know if the spooning off the… Continue reading Day 14/15: Too much Alcohol
(5/11- 5/12/16) On Day 12/13, I repeated the “feeding” process of taking out a teaspoon of the dough from previous nights and adding fresh flour mix. Then, these were mixed together in warm water with clean bare hands. Again, the purpose was to inoculate the microbes from the hands to the dough, but at the same… Continue reading Day 12/13: BEWARE! Scientific Contents
( 5/8-5/9/16) On Day 9/10, I am seeing MORE BUBBLES! I do feel that the weather had something to do with it because it had gotten warmer, but then I would like to believe that my three revelations made an incredible difference in the growth of the microbes! The smell of the dough has intensified… Continue reading Day 10/11: Good enough to Eat