2 weeks of sourdough...still alive and kicking

The starter of this sourdough has been a teaspoon of honey (from Italy), 100gr of strong flour ( I use +allisons flour) and 100gr of water. That's what it takes.

This sourdough is very liquid and I think it's better to manage and less sour.
Every 48 hours, we need to feed the "baby" with flour and water:
- flour, same quantity of the weight of the previous dough
- water, 50% of the quantity of the previous dough

in other words, if the first dough is 200gr,
we will add 200gr flour and 100gr water.
After that, we will discard half of the new dough or it is not going to fit in the container very soon.
So, everytime we have to weigh to dough before feeding it.

The dough will start to rise after a few sessions of refreshment.
After one week I can say, it is working and I leave the baby in the fridge to avoid feeding it too often.
Let's say we refresh the dough in the evening and we will use some of it the day after.
The sourdough will be very powerful and fit, ready to activate the proving process.

I have tried twice and the result is lovely.
The first one, flat and bubbly, because it proved longer than necessary; in fact, it developed lots of bubbles (carbon dioxide), but the dough collapsed in the end.

The second came out as it is meant to be.
Crunchy the outside, soft and delicately sour the inside.
Enough bubbles.

In general the sourdough bread lasts longer because the sour environment is not friendly with the bacteria.

Every person develops a sourdough very different from the others. There are a few reasons:

- quality of flour

- hardness of water

- temperature in the kitchen, or place where it is kept

- different sugary starter (it could be a piece of fruit, honey, even sugar!)

like the one below...

Very soon I'll pin some sourdough bread up 

Ciao!