Alright, so “Sourly” isn’t exactly the most original tag for our fragrant bundle of joy – but it works.
This morning I followed Part Two of Stephanie’s directions (Read them HERE) and then put Sourly out in the creepy attic space next to the kitchen to ferment some more. She lets her sourdough proof in the fridge for 12-14 hours, but I am going to make mine later today, so it’s proofing in the warmth. The creepy attic keeps a pretty stable warmth that should keep Sourly working away for the next couple hours… I know the picture isn’t real clear about that, I ran out of space on my plastic wrap… apologies!
I read in my ‘Adventures in Sourdough’ book that 80 degrees (Fahrenheit) is about perfect for percolating a sourdough loaf, so I attached our thermometer to the top of the bowl so I could monitor just exactly how warm the creepy attic space is.
Will I do this every time? Probably not – but I’d like to know all the same, plus it makes me feel really professional, which is important. Very Important.
Well then -I’m off!