do over…

you must be wondering where the rest of the sourdough went.. “like seriously, did she make it and not share? i mean can you believe her! i’m sayin’!”  no, NO!  i just needed a “do over!”  ok so here’s the story..

so for those of you who don’t live here in good old Phx, AZ it’s hot.  (no, really?)  So the first time i made the sourdough (and posted on facebook how incredibly yummy it was..) the outside temp was maybe like 110 degrees F with humidity of maybe 10% (you know, it’s a dry heat).  well, earlier this week when i started the sourdough again it was 115 degrees F and like 30% humidity (yuck..).  so my studio (which has no ventilation except for the open door to the kitchen) was much, much hotter than it was the first time.  as a result, the starter, well started to grow mold.  and although i was super tempted to just keep going, i decided not to introduce penicillin to the mix.  (you should know that i don’t think it would have killed anyone.. but in the name of consistency, i started over.)

and i picked a new home (in my pantry) for the ferment to do its business.  so to review… flour, water and honey.  mixity-mix, cover in plastic.  put in a warm (but not too warm) place.  leave it alone for 48 hours.. proceed to step two.