Becacine in China
I am happily reporting that Becacine is back and is very much alive, after incubating for 3 days now.
For those who don’t know yet Becacine, she is my sourdough starter, created April 30, 2010, last year, back when I was living in Mexico.
I worked and created few baking goodies with this starter that I blogged about it and then, be afraid to lose her, I froze part of it, in case of future move.
Becacine was then transported in a small plastic bag, tucked at the back of my make-up kit, and travelled between Mexico, USA, Canada and now is located in China, for the next two years. Here is where you can read all about her birth up to her very first step into the wonderful world of ‘sourdough starter’ for making baking goods.
So in a nut shelf, about 3 days ago, having settled nicely in my new home here, I got myself some white flour and just plain water to bring her back to life. My DH was questioning the process, but as of this morning, she is happily bubbling to life, ready to be used when she acquires enough sour smell to give a very nice aroma to my sourdough bread.
This time, I am using my instinct and not so much a technical guide to make it happen.
To bring her back into action mood, I took the dry up flakes from the fridge (was in a zip lock bag), drop them in a glass jar (I love those jars) and put about 1/4 of a cup of lukewarm water from a distilled water. The same amount of white flour was added, mixed all together but not overly mixed, and the jar was left on the countertop, with the lid ajar just a bit to let the air to get inside.
The day after, I could see some moving inside, like the formation of the gray liquid (called hooch) starting to form on top of the white mix, telling me that Becacine wanted to be fed.
This morning, after 3 days of feeding, bubbles are on top of the mix, moving nicely, meaning that the sourdough starter ‘Becacine’ has survived and is ready to embark on a new adventure of making great baking goodies for me, here in China. I will wait a few more days before using. I want to get that nice smell before.
This time, my nose more than all the notes taken last year, will be my guide. I understand the whole concept now and can move along with it.
Here are recipes I made while experiencing with Becacine, last year.