{"id":843,"date":"2011-10-16T13:28:03","date_gmt":"2011-10-16T20:28:03","guid":{"rendered":"http:\/\/www.scottandjenn.com\/wordpress_sj\/?p=843"},"modified":"2011-10-17T07:39:44","modified_gmt":"2011-10-17T14:39:44","slug":"sourdough-fun","status":"publish","type":"post","link":"http:\/\/www.scottandjenn.com\/wordpress_sj\/2011\/10\/16\/sourdough-fun\/","title":{"rendered":"Sourdough Fun"},"content":{"rendered":"<p>I started growing my own sourdough culture about a week ago.  Just using some flour and  pineapple juice for about 3 days was enough to make the wild yeast in the flour and the lactobacillus  that is everywhere form a healthy symbiotic relationship. I learned this trick online, the pineapple juice keeps the pH low (2-3ish) during the first couple of days for the yeast until the lacto culture increases enough in size to produce enough lactic acid to do the job.<\/p>\n<p>  Finally on about day 5 or 6 the starter really started to take off and would reliably double in volume after every feeding.  I started feeding it twice a day on day 5 and now that the starter is about a week old it seems the yeast cell count is up and ready to start doing some baking.<\/p>\n<p>We started with a loaf of bread that turned out pretty good.<br \/>\n<a href=\"http:\/\/www.flickr.com\/photos\/scottandjenn\/6254037332\/\" title=\"IMAG0020 by scott.fuhrman, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm7.static.flickr.com\/6239\/6254037332_1fd6e31b57_z.jpg\" width=\"640\" height=\"383\" alt=\"IMAG0020\"><\/a><\/p>\n<p>This morning it was sourdough english muffins.<\/p>\n<p>I named the sourdough starter Gary.  This is Gary about an hour after feeding:<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/scottandjenn\/6249901339\/\" title=\"IMAG0013 by scott.fuhrman, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm7.static.flickr.com\/6093\/6249901339_a6bb8eafb5_z.jpg\" width=\"640\" height=\"383\" alt=\"IMAG0013\"><\/a><\/p>\n<p>Made the &#8220;sponge&#8221; (most of the dough) the night before. It doubled  in volume overnight<\/p>\n<p>Then this morning, finished the dough, rolled it out, and cut out the circles with the rim of a glass.<\/p>\n<p>After an hour to proof, on to the griddle they go. About 6-7 minutes per side.<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/scottandjenn\/6249902795\/\" title=\"IMAG0014 by scott.fuhrman, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm7.static.flickr.com\/6109\/6249902795_5160811353_z.jpg\" width=\"640\" height=\"383\" alt=\"IMAG0014\"><\/a><\/p>\n<p>then on to the cooling rack<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/scottandjenn\/6250434152\/\" title=\"IMAG0015 by scott.fuhrman, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm7.static.flickr.com\/6237\/6250434152_6cfcfb5178_z.jpg\" width=\"640\" height=\"383\" alt=\"IMAG0015\"><\/a><\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/scottandjenn\/6250438892\/\" title=\"IMAG0017 by scott.fuhrman, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm7.static.flickr.com\/6176\/6250438892_d4e58a1752_z.jpg\" width=\"640\" height=\"383\" alt=\"IMAG0017\"><\/a><\/p>\n<p>then turned out pretty good. Best part is that Ava really likes them.<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/scottandjenn\/6249911911\/\" title=\"IMAG0018 by scott.fuhrman, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm7.static.flickr.com\/6218\/6249911911_db4ac56769_z.jpg\" width=\"640\" height=\"383\" alt=\"IMAG0018\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I started growing my own sourdough culture about a week ago. Just using some flour and pineapple juice for about 3 days was enough to make the wild yeast in the flour and the lactobacillus that is everywhere form a healthy symbiotic relationship. I learned this trick online, the pineapple juice keeps the pH low [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-843","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/posts\/843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/comments?post=843"}],"version-history":[{"count":5,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/posts\/843\/revisions"}],"predecessor-version":[{"id":848,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/posts\/843\/revisions\/848"}],"wp:attachment":[{"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/media?parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/categories?post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.scottandjenn.com\/wordpress_sj\/wp-json\/wp\/v2\/tags?post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}