Sour dough

I decided to jump on the sour dough bandwagon a while ago, but I had some trouble with the loaf actually making! I made two attempts prior to my first success so I guess the phrase Third time is the charm is true. 

Here’s the journey:

In December, Ashleigh had given me some of her starter. Thankfully! Anyway I decided to put to use in January when it was very cold and even snowy. Well after several hours of trying to get the starter and  ferments warm enough, I did cook the bread. It actually didn’t turn out bad looking, but it was too gummy to eat. 

Several months later… It is  summer and my starter has been in the refrigerator for quite some time. I had to do some taking off the hard crust. So I do all the things to make a bread and I am noticing that it isn’t rising, it isn’t elastic,, but I continue. The bread bakes and this is what comes of it 

After this, I did some research and after talking to Ashleigh and my good friend, Misty. So I fed my sour dough several times before making a new loaf. I forgot to score the sour dough loaf but it was made into an edible round loaf  

  

I even used discard to make blueberry muffins.

BTW I named my starter Alfred Jr