Yep, exactly that and then feed it. (Different recipes/instructions will use different quantities but as long as your flour and water weigh the same it’ll be fine)
How big a jar do you need? Never tried making a sourdough so want to give it a spin.
Not that big, like generally large pasta sauce size (I actually just use small pesto sized ones so only do 25-30g feeds until its active, and sometimes use an old takeaway Tupperware box when jars are being washed/drying).
You can mix up larger amounts in a bowl. And put smaller amount back in the jar. Just need to ensure has room to double in size.
Mine’s a bone madam jam jar
Bonne maman ffs
Was scrolling down like ‘look at that perfect bre… Oh’
My first sourdough in my new oven is looking good so far! It is a ‘pain de campagne’ which means the flour I used is a blend of bread flour with rye and whole wheat added. Fingers crossed it looks good when I slice it open.
Looks fab
Using my baking cloche for the first time, who’s excited?
Also made this sundried tomato and cashew cheese loaf. Made the recipe kinda up as i went along so not a great crust
Looks a lot paler in the photo
Looks good! How does it taste?
Abandoned my rye sourdough starter a few months ago, couldn’t handle the pressure. Also, didn’t really like being limited to sourdough the entire time.
Have now got to the stage with breadmaking where I don’t really measure anything too much, I feel like some kind of magician.
Its resting. Awaiting lunchtime.
Bread is stuck to the cloche
It was nice, bit underbaked and crust was slightly weird, felt kind breadsticky, not quite as nice as i was expecting 7/10
eat the cloche
i’ll literally just post anything these days. not even sure how i ended up in this thread