It’s been 20 hours now since I first put the new Pasta Madre in my proving box to ferment.
It has clearly risen and fallen in that time as you can see by the photo gallery below.
I’d normally not wait but I’m going to be patient this time. I’ll wait for another 4 hours before the next feeding step.
Ok …. I lied. I made only to 23 hours. Here’s what the starter looked like.
Day 2 feeding is 50g of this starter plus 50g of water, 100g of bread flour and 1t of honey.
And now for another 24(?) hours in my proving box at 84°F…..
BTW if you’d like to find out about my Brod & Taylor proving box and other implements I use check out this previous post.
You can purchase one from the King Arthur website.
Baked By Bear Sourdough 