Sourdough... Day Two

On day two, we are simply feeding the seed with some more flour and water. A high gluten flour is important - I don't have any "high gluten" flour on hand, but bread flour will do.

The seed dough won't have risen much this first day. It will be much softer and wetter than yesterday though.

Simply add 1 cup of bread or high gluten flour and 1/2 cup of room temperature water to the seed dough, mixing with a spoon until the added ingredients are well distributed.

Re-pat down the dough and move your tape to mark the new height of the mixture (should be close to 2 cups total)

Re-wrap, and store at room temperature another 24 hours.

See you tomorrow, happy baking!