( 5/7-5/8) On Day 8/9, I repeated the same process of transferring one teaspoon of dough from previous day onto a new glass container. Then, I added two tablespoons of the flour mix. I realized that MORE and MORE bubbles were formed. Honestly, when I check my dough, I almost died from the shock. On Day… Continue reading Day 8/9: No more Bubble Trouble
(5/5~ 5/6/16) On Day 6 and so forth, I will be repeating the same transfer process mentioned from Day 4 and Day 5, but posting every other day. This includes adding 1 TEASPOON of dough from the previous inoculation and transferring it to a new glass bowl. Then, adding 2 TABLESPOONS of the flour mix from… Continue reading Day 6/7: Could this be the END?
(5/4/16) On Day 5, I retrieved my bowl again to see that my dough baby didn’t have many bubbles. Maybe it’s because of the cooler weather, but the dough hadn’t really dried on the top like it did before like on Day 2. Today I will basically repeat what I did on Day 4 by… Continue reading Day 5: Stinky invasion
(5/3/16) On Day 4, I retrieved my bowl to see… that the dough was perfect! With a spoon, I scraped off the top layer, and on the inside was this gooey dough. Scraping the bottom of the plate for what remained of my microbes, I transferred 1 teaspoon of the dough into a new small… Continue reading Day 4: Gooey goodness
(5/1 ~ 5/2/16) On Day 2 and Day 3, I basically observed for any signs of bubbling that would indicate growth of bacteria inoculated from my hands from the initial day 0/day 1. The bubbling is an important indicator of growths of microbes because it shows that there are by-products of fermentation (CO2 gas and alcohol prevalently… Continue reading Day 2/Day 3: My first Bubble!
( 4/30/16) Beginning the bread making process starts with gathering the right ingredients. The recipe used in this blog is referenced from the Tartine Bread by Chad Robertson (Chronicle Books 2010; ISBN 978-0-8118-7041) and taken from the CSULA MICR 370 Project 1. The ingredients are listed below: 1. Bread flour (or all purpose if you cannot… Continue reading Day 0/Day 1: Let’s get Started