I’m determined to find a way to use more June Steinburg.
A week of feeding yields about 800g (almost 4 cups) of starter, and I’m still put off by the idea of discarding any.
So. June is on a diet.
1 Tablespoon AP flour
+
1 Tablespoon WW flour
+
2 Tablespoons water
… and I’ve put her in the fridge.
I’m baking about twice a week — a loaf for home, a loaf for the hubby at work, and a couple give-aways for gifts and feedback from friends and neighbors. That means 400g of leaven a week (only 2 Tablespoons of June Steinburg).
You can see where this is going. Right?
Only 2 Tablespoons! Out of 4 Cups!
I want to use 700g of June in the next batch. I’ll try adjusting my flour and water ratios to get the same consistency of dough texture as the successful follow-to-the-letter recipe rounds. If I can get June to pass the float test on her own, without a leaven, I think that will work. Plus, I love that sour taste of really sour, sourdough bread ~ I’m hoping more June with cold fermentation will yield more flavor.
Given that her feedings make her half flour and half water, I should be able to adjust each recipe to accommodate using a high amount of June vs a leaven.
We. Shall. See…
Oh yeah. I’ve started running.