One of my favorite artisan breads is SOURDOUGH. Of course, they say it is very good for diabetics who still want to enjoy bread without guilt. Almost every week I buy sourdough at my favorite pastry shop and it is very close to my house. When I first tried sourdough, I felt very in love from the first bite.
Many Indonesians do not know sourdough, maybe because white bread is more delicious. Culturally, we are not the pioneers of bakery or pastry, but, because white bread is a bread that is easy to get, Indonesians will find it difficult to know sourdough. Even then I knew sourdough because of diabetes, if not, maybe until now I don't know anything about this sour-tasting bread.
Until one day I became curious about how to make sourdough starter, or what is commonly called levain. Then, I tried to make sourdough starter in several ways on social media. I made it for a week and the results were very good when seen from the rise up to 3 times. But, there is one determining factor for a successful sourdough starter, the floating test.
Actually, I couldn't get the perfect floating. That's a sign that the sourdough I made failed! Sure, I tried to make sourdough dough with the starter and it didn't rise at all. From the beginning of the process I was suspicious and finally because I had waited for 3 hours and it still didn't rise, I just made it into another food, namely naan bread. At least it didn't waste the dough and ingredients.
Keep trying and this is my second try in making sourdough starter. On the first day, I made 1 tablespoon of high protein flour with 1 tablespoon of mineral water. Then waited for 24 hours and the results had not shown any process, but, I had hope for this second trial.
Continuing on the second day, I made it in the morning at 06.00 am. After waking up, I added 1 tablespoon of high protein flour with 1 tablespoon of mineral water again. Stirred and mixed with what was in the jar. This second day made me a little happy because there was a process from the slightly watery starter.
Entered the third heart. The starter did not change and tended to be wetter than yesterday, I still fed it with 1 tablespoon of high protein flour and 1 tablespoon of water. Stirred and left it for 24 hours in a cupboard that was not exposed to sunlight and also the temperature was relatively stable at 21-23 degrees Celsius.
On the fourth day, I saw a slight change in the form of air bubbles which gave me enough hope again, because on the third day there was no change at all which made me feel like it had failed again. It's okay, it hasn't reached the fifth day yet, but I will update the progress again next week.
Do you believe that I can successfully make sourdough starter?
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
Hey, Everyone.
I am Aswita, a housewife who really wants to create works from writing. It might be a little strange, but, I really like telling stories even if it's just a daily journal. I want to be friends with you, sometimes we can greet each other in the comments column. This world is very small if we don't greet each other. I hope you like my writing and so do I. I’m very enthusiastic about foodies, traveling, books, movies and many other things that always circle my brain.
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I wish you good luck. I am looking forward to seeing the results.