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Discussion Starter · #1 ·
On page 229 of Peter Reinhart's book "The Bread Baker's Apprentice" there is a recipe for a seed culture to be used in eventually building a barm.

The quantities and the description for Day 1 don't seem to align.

Day 1 calls for mixing 4.25 ounces of dark rye flour with 6 ounces of water. The description says this will form a stiff ball of dough which you'll have to press into a beaker.

Unfortunately the quantity ratio makes a slurry, not a stiff ball of dough.

Any idea which is correct, the quantities or the description? I'm tending towards the description since the quantities given won't hold the rise described after the day 3 feeding.
 

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Discussion Starter · #4 ·
Thanks for the responses. I tossed all but one cup of the culture I had after day 3 (it got thicker as I added each refreshment).

On day 4 I cut the water to flour ratio to get to a the culture to more dough like consistency. This has now risen to over double in the last 12 hours, so I guess it's on to the barm.

Again, thanks.
 
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