{"id":4615,"date":"2020-09-19T05:09:40","date_gmt":"2020-09-19T05:09:40","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/09\/19\/lois\/"},"modified":"2020-09-19T05:09:40","modified_gmt":"2020-09-19T05:09:40","slug":"lois","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/09\/19\/lois\/","title":{"rendered":"Lois"},"content":{"rendered":"\n

It\u2019s been more than 5 years that I bake weekly or more and since the beginning I was tempted by preparing my own sourdough starter, but the traveling back and forth between Tokyo and Isumi and our almost monthly business trips abroad stopped me from doing it… yet I never fully abandoned the idea, and recently I got a bit disappointed with dry yeast. Even using respectus panis proportions, I felt I couldn\u2019t control the yeast. One day it bubbles in 30min like crazy, the next, even after 2h I barely see a difference… Then, I had long discussions with my best friend M. about sourdough and bread making, saw how sourdough breads look much nicer, with darker crust and soft and moist crumble on IG, and to finish convincing me I should try, I read Robin Sloane\u2019s Sordough<\/em> and not that the novel convinced me to have my own sourdough, rather it made me more intrigued with this strange life-of-its-own thing. Since we probably won\u2019t be traveling at all this year, and we have 4 days in Isumi, so I just decided it was time to try.<\/p>\n\n\n\n

So here is Lois<\/em>, my sourdough starter in the making… just freshly mixed: 50g of whole wheat flour and 50g of water… well… now, see you in 3 days hopefully with some bubbling…<\/p>\n\n\n\n