I'm going to do that later.
I've had a sourdough culture on the go for days, and proving for 24 hours.
( Enzyme is powered by sunlight, Thu 22 Dec 2011, 14:35, 1 reply)

This is sourdough.
God knows how old the culture is. I think it's evolved into something new and exciting.
( Dr. Shambolic je suis charlie, Thu 22 Dec 2011, 14:37, closed)

I'm excited on your behalf.
If all goes well, I might start another batch off. I could get in to this.
( Enzyme is powered by sunlight, Thu 22 Dec 2011, 14:46, closed)

Shortly after my initial suggestion of the topic.
I put on some bread in my breadmaker, and forgot to pull out a lump of the dough to form the next sourdough.

Of course, by the time I realised this, a golden crust was forming, and I'd just washed out the bowl the sourdough was in.
(speedevil, Thu 22 Dec 2011, 15:24, closed)

Mix up flour water and sugar and water in roughly equal quantities and leave it out.
There's bags of yeast floating about. It'll start bubbling away in a couple of days. Keep mixing it and feeding it and bob's your yeasty uncle.
( Dr. Shambolic je suis charlie, Thu 22 Dec 2011, 15:26, closed)

Or just pop your cheesy cock into the next batch of dough.

( Dr. Shambolic je suis charlie, Thu 22 Dec 2011, 15:33, closed)