Nothing extravagant today. I replenished my culture. Since the weekend is coming up, I plan on doing my hourly observations in the next couple of days so that I may have time to watch it. Can’t wait! Stay tuned!
I’m coming into the final week of my project. Included in todays post are directions for the next couple days. I am excited to dedicate a day to really watch my culture and the mystery behind its growth, smell, and crust formation. For today’s observations, I saw nothing out of the ordinary. It smelled like it should, and it looked like it should. Hopefully this week I’ll see something exciting.
In the next few days, you will also be repeating the routine of DAY 5, but you will be picking a day in your schedule where you will have some more time to monitor your culture. On this particular day, you will check on your culture hourly after you have replenished it with fresh flour and water. Describe what you see. Is the volume of the culture expanding/contracting?If so, how much (i.e. has it doubled in size? collapsed?) If possible, post
hourly photos of your culture showing the expansion/contraction.
Whenever I allow my culture to incubate for two days, I can smell it outside of its closet. I hope my roommate doesn’t get annoyed of how stinky it is.
Other than it’s smell, it looks like the same old culture. And I also did the same steps today. Tomorrow, however, marks a new day! I must repeat adding fresh new flour, but also, on Saturday or Sunday, I will be monitoring my culture every hour and watching it grow! I cannot wait to see the movement of my culture. This should be exciting.
Today was another observation and incubation-only
FUN FACT. All breads look different. Pitas, tortillas and sandwich bread. The reason why sandwich bread has that “hole-y” texture(bread isn’t like a flat piece of paper) is due to the yeast.
Today I checked on my culture. When I incubate it for two days, the smell is a lot stronger. There is also a more defined crust. Like usual, I pull off the crust and I grabbed a teaspoon of culture, transferred it into a new bowl, and added my fresh flour mix. I will continue the 48-hour incubation period. I will check on it tomorrow, but I will not add fresh flour for another two days.
Today I will let my culture incubate for a day and will not touch it.
Today is like any other day. One day closer to having my culture be ready for baking.
Fortunately today, my culture looked like its average self. No molds or anything exciting. On the assignment, it says not to forget to feed it at least once every two days. I’m thinking about letting it sit for two days instead of one and feed it again on day 13. lets see what happens!
Today as I checked on my culture and continued the process, I saw some black spots. I’m guessing it is mold. I asked my professor what to do in that situation. She said that it is normal, and to just move it to the side and take a teaspoon of culture that had no mold and put it into the new bowl.
The towel that I have been using to cover my culture is starting to smell. I’m going to ask my professor after the weekend if it is recommended to change the towel. I hope so, because that towel is gross. Take a look at the mold like spots on my culture!
Yesterday, I had to go out of town, therefore I thought it would be a perfect time to let my culture INCUBATE for an extra day.
Today, when I went to check on my culture, it had an extremely strong smell. It is starting to make the towel smell really bad too.
Today I did the normal routine. Take out a teaspoon of culture, transferred it into a bowl and added fresh flour mix. I can’t wait until these repetitive days are done. I want to beak bread already!