I mixed together some water and rye flour this morning to create a seed culture which will become the foundation for sourdough breads I’ll be making from The Bread Baker’s Apprentice.
The process of creating a seed culture (depending on a few factors) could take as little as four days. Obviously the dough won’t have risen very much by tomorrow, but by day 3 I’m hoping. Now that it’s full on summertime temperatures here in Durham the house is should be a cozy environment for some wild yeast strains.
I’ll update daily with pictures and commentary.