Old McDonald had a Barm E-I-E-I-Oh?

Day 1 - 1 cup dark rye or course rye flour, 3/4 cup room temp water.
"Mix the flour and water together in a bowl until they form a stiff ball of dough."... (I didn't get a stiff dough. I got a soupy glop.) Leave at room temp for 24 hours
Day 2 - 1 cup unbleached bread flour, 1/2 cup water...
"The dough should not have risen much, if at all during this time." (Mine bubbled like a fresh poured beer) Combine the Day 2 ingredients the the Day 1 sponge in a bowl and mix with a spoon, spatula, or your hands until will mixed. "The dough will be somewhat softer and wetter than the Day 1 sponge." (Mine was actually slightly dryer that Day 1) Allow to grow for 24 hours.
Day 3 - 1 cup unbleached bread flour, 1/2 cup water...
Discard half the starter and mix in the Day 3 ingredients, ferment for 24 hours.
Day 4 - 1 cup unbleached bread flour, 1/2 cup water...
"The sponge should have at least doubled in size; more is even better. If it is still sluggish and hasn't doubled in size, allow it to sit for another 12 to 24 hours." (Mine needed the extra time.)
The Barm;
3 1/2 cups unbleached high gluten or bread flour
2 cups water at room temp
1 cup of seed culture

"Sift together the flour, the water and seed culture in a mixing bowl." Here is where common sense comes into play as it did for me... "Sift together..." NOT THE WATER AND SEED CULTURE! Sifters do not respond well to wet goopy seed culture, an it is pointless to sift water (screen door on a submarine???) so sift ONLY the flour.


"It will make a wet sticky sponge similar to a poolish." Oh how true. This stuff is like the industrial strength adhesives used to hold the together the Space Shuttle.
Transfer to a clean bowl and cover with plastic wrap.

Burp after 6 hours or so to let the fermentation gas escape, "try not to breath it as it escapes - the carbonic gas mixed with ethanol fumes will knock you across the room". Refrigerate over night before using. the barm is ready to use the next day and will be good for three days. If you use more than half in 3 days you will have to feed the little monster.

I have yet to get a good loaf of bread out of this sour dough starter, (completely my fault) but the pancakes... "Oh my various gods!" (Futurama quote)

I actually started 2 barms, one for me and one for Cousin but she doesn't know it... well she does now.

The recipe and quotes (except the last one) for this blog are from The Bread Baker's Apprentice by Peter Reinhart

Cheers

Chris