Author Archives: Matthew

Stiff Dough Levain: Day 3

By Matthew | Published: July 15, 2008
My little ball of flour and water seems to have ripened nicely. I’m picking up very tangy notes of fruitiness that weren’t there on day 1. Both yesterday and today there was some rising, probably a 50% increase, and I have seen, smelled, and tasted many of the signs that the book says are indicative [...]
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Creating a Yeast Culture – Take 3

By Matthew | Published: July 13, 2008
After a couple of failed attempts at creating my own sourdough starter from scratch, I’m at it again. I’ve dusted the flour off of my shoulder and I’m going for it, only this time I’m attempting the classic: Stiff Dough Levain (Classic Sourdough Starter) Again, this could take anywhere from 4-10 days, and aside from [...]
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Growing the culture: Days 3 – 8

By Matthew | Published: June 30, 2008
I have a lack of culture, its clear to me now. If you haven’t read about my culture, I’m trying to capture and develop yeast to create my own sourdough starter, read how I did it here. I don’t know what went wrong, but I have not yet seen the tell-tale signs that I’m supposed [...]
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