This afternoon I started a new sourdough culture, signed up for an online bagel class and cultured a quart of cream for butter……
I was gifted a dry San Francisco sourdough starter from a very nice man that lives near-by. Today I combined it with 1 cup of warm spring water (85 degrees) and 1 cup of Bob’s Red Mill All-Purpose Flour. I put it into a warm place (85 to 90 degrees – bottom drawer of a dresser that sits over a heat vent) for four hours. At the end of 4 hours I took off 1/2 cup of the mixture, which was doing nothing, and added another 1/4 cup of flour and 1/4 cup of warm water. Now it’s back in the drawer, tucked in for the night.
I finished up this evening by culturing a quart of cream with a creme fraiche culture to thicken it up for butter making tomorrow. I just heated up the cream to 86 degrees, dissolved in the culture and now it’s resting on the counter until morning.
I also signed up for an online Bake the Best Bagels course on Udemy. It’s taught by Teresa Greenway and was on a flash sale for $9.99. It looks like it will be a lot of fun.