On impulse, I decided to try to create a sourdough starter. The first version failed to grow and the second version was tried in the breadmaker, using its sourdough starter cycle, and grew nothing but mould. The third version produced Herbert.
Herbert did so well that he was used to create a light rye sourdough loaf.
As Herbert was doing so well, it was time for him to branch out to become part of Era’s birthday present.
Reginald has his own journey. Herbert has continued to grow and the struggle now is to create the best loaf possible. His second loaf was better than his first, although still very dense.
The third loaf looks even better.
Herbert is kept in the fridge now and is only taken out and fed 24 hours before baking. He is fed with wholemeal rye flour and plain rye flour (half and half) and water then tucked into a warm corner and left to ferment overnight. When he has donated about half of himself to the next loaf, he is put back in the fridge until it is time for him to be fed and to ferment again.
As it is winter here and cold, Herbert took about two weeks to reach usable stage. With kind use and good care, he should last for a very long time—and produce many delicious loaves of bread.