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Meet Lumi
Meet Lumi
This is my sourdough start, Lumi (:
In Finnish, lumi means snow; it's the perfect way to describe the beautiful white flour I feed this start with. I get my flour at Central Milling in Logan, Utah, and my favorite thing about this place is that their mill can run 100% on hydropower! How cool is that?! They just strap the grinder right to the water-wheel!
I like to buy their Organic Artisan Bakers Craft (ABC) in bulk and someday I'll have time to experiment with the other types of flour they offer.
I didn't start Lumi on my own; it's actually a descendant of the older-than-I-know start Babe from Southern Utah. I started working with Lumi in summer 2020 and just fell in love with it... yes, sourdough was my Covid baby... in the famous words of Grandma Jana, "You've been awfully domestic this summer." And that's how my sourdough journey began!
Starter Tutorial
Starter Tutorial
I absolutely adore Full Proof Baking and the scientific approach she takes to SD; this video does a great job of explaining what's happening as your start bubbles up & how to get maximum potential out of your start! She recommends a pretty rigorous feeding schedule; I've been fine with one big feed 6-12 hours before baking, but feel free to make this as intense as you'd like!
The Clever Carrot is actually where I had my first real success with SD! It was also the first time I measured ingredients by weight...
I would highly recommend this recipe with 60% water (300 g) rather than what the recipe calls for. It yields a nice, drier dough that is great for beginners who aren't quite sure how to handle and shape super sticky SD.
What's oven spring? How do you pronounce 'Autolyse'?? And a million other questions I had when I first started SD.. the Clever Carrot, once again, has a pretty good little glossary for this sort of thing. Although the pronunciation of autolyse (originally αυτολυω in Greek) was found elsewhere.
These links are great recipes/feeding tips for first-time SD bakers. One thing I will absolutely recommend is to measure by weight rather than volume when feeding your start & baking bread. Interestingly, I first learned this principle when mixing concrete in my materials science course; mixing by weight makes your baking (and concrete mixes) more accurate and repeatable.*
*If you don't have access to a kitchen scale, or it's impractical to mix your concrete by weight, feed with a cup of water and a heaping cup of flour- mix it to the consistency of nice, thick oatmeal. As for your concrete, we'll have to come back to that later...
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