Day 2 Sourdough

Added 1/2 cup each of filtered water and whole wheat flour. 

Red Wine Vinegar is Ready

After 2 1/2 months of sitting in the pantry the red wine vinegar is finally ready. To be in the safe side I pasteurized it before I bottled it. This requires bringing the vinegar to 170 F and then keeping it at that temperature for ten minutes. I used a total if three bottles (750 ml) and ended up with a quart and about 10 more ounces. Just like the wine, it is a deep burgundy color. Not that rose' color you usually find in the store. I guess now I just have to make something with it to see how it tastes. I'll let you know how that goes.

Now I'm just waiting on the white wine vinegar. Still smells more like wine than vinegar.

Sourdough Try #2

My first attempt at sourdough was back in January. I started my second batch today. 

After searching the web because I had forgotten what I had done the first time, I found something that sounded familiar. I then tweaked it to my liking. After all that I remembered I had blogged it. :-/

Here is what I did today

Starter

1 cup I unbleached all purpose flour

1/2 cup whole wheat pastry flour

1/2 cup whole wheat flour

2 cups room temperature filtered water

Mix in a glass bowl. Cover loosely for 24 hours.

Tune in for results. 

For those who might be wondering, the red wine vinegar turned out fine. The white wine vinegar made great drain cleaner. The mint and almond extracts did not work out either but the lemon and coffee did.