{"id":1836,"date":"2010-04-12T07:28:53","date_gmt":"2010-04-12T12:28:53","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=1836"},"modified":"2010-04-12T07:28:53","modified_gmt":"2010-04-12T12:28:53","slug":"sourdough-update","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=1836","title":{"rendered":"Sourdough update"},"content":{"rendered":"<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/04\/a-sourdough-2010-12-1.JPG' title='a-sourdough-2010-12-1.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/04\/a-sourdough-2010-12-1.JPG' alt='a-sourdough-2010-12-1.JPG' \/><\/a><br \/>\n<em>Whole wheat sourdough bread from homemade starter<\/em><\/p>\n<p>I am a novice at sourdough bread, but I do think I&#8217;ve learned that sourdough requires experience. Experience not only for the baker, but also for the sourdough starter. My sourdough starter, which I made from scratch, is now a month old. I first made bread with it when it was seven days old. The first loaf rose, and it was decent bread, but each subsequent loaf has gotten better. I think this is because I&#8217;m learning how to handle sourdough and because the starter is getting more mature. At first, the starter had more of a neutral, fruity smell. Now it&#8217;s getting more and more sour and smells more and more like sauerkraut.<\/p>\n<p>Yesterday&#8217;s bread took six hours to rise. I suppose that&#8217;s normal, but I&#8217;m still learning.<\/p>\n<p><a href=\"http:\/\/acornabbey.com\/blog\/?p=1809\">Here&#8217;s a link to my previous post<\/a> on sourdough.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whole wheat sourdough bread from homemade starter I am a novice at sourdough bread, but I do think I&#8217;ve learned that sourdough requires experience. Experience not only for the baker, but also for the sourdough starter. My sourdough starter, which I made from scratch, is now a month old. I first made bread with it &hellip; <a href=\"https:\/\/acornabbey.com\/blog\/?p=1836\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sourdough update&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1836","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1836"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1836\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}