| Welcome to Day 7 of the Sourdough Starter from Scratch Challenge! Today you may find that your starter is ready for the next step: to leaven a loaf of bread! If it has been consistently doubling in 4 to 8 hours, and if it passes the float test, it's likely ready to go. If you are unsure, continue to feed it twice a day, discarding most of it, then feeding it with fresh flour and water. Here's your first video of the day: If you need to take a break from this feeding schedule, simply place your starter in your fridge. Store it at its peak (when it has doubled in volume). If you are using a glass vessel, be sure it is not tightly sealed to ensure it doesn't explode. Here are three ideas for using up your sourdough discard: If you are ready to bake a loaf of bread, let's go 🎉 In this video, I walk you through making a loaf of focaccia (recipe here). I also transfer my starter to a clean vessel and store it in the fridge. (Note: Due to the length of this video, I had to host it on YouTube.) I will be back in your inbox tomorrow with one final email with some more general guidelines for using up your discard as well as some final thoughts. As always, if you have any questions, please ask them here. |
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