Bill Update 2

Bill, 48 hrs: working! and fed.

I missed the initial signs of fermentation, of the first odd few bubbles. I removed Bill’s lid this morning and initially thought that he was still not working, but the smell gave him away. The surface of the brew was dead smooth and almost glassy, but the volume had doubled. When I tilted the container and the brew moved, it had a distinctly curdled appearance.

None of this is what I was expecting and my Inner Baker is saying “Bill’s gone off!

I am attempting to keep a level head. Frankly, I don’t even know if “gone off” is even a valid concept in this context.

I added a cup of Spelt and a cup of warm water, remembering this time to use my supply of spring water, and I gave Bill a thorough beating.

Bill now smells delicious… warm and rich and comforting, though not reminiscent of anything but himself. My books says that the smell will change as the ferment matures.

If Bill goes according to schedule, he will have his next feed at this time tomorrow.

Mug Shot

wpid251-Bill-1-of-1.jpg

The camera was more able to see bubbles than I was, with my morning-bleary eyes.

That rod shape? It’s the bottom of the container, clearly there to enable stacking, and unknown to me when I grabbed the box from the shop shelf. I can see that it is going to be an issue. I shall have to buy Bill a new box to live in.

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A Month in France: Nothing is Lost

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Recent movements of the: Deux Escargots

October 21, 2020 at 11:21AM

We just met our first Spanish self service fuel, there has always been an attendant whenever we have fueled up on previous visits. The machine took the card, asked which pump (!?), what fuel, and how much. It chucked the ticket out, said something in Spanish, and then failed to provide any diesel. We are… Continue reading October 21, 2020 at 11:21AM

October 21, 2020 at 10:55AM

Time to go. Pastures new tonight, another revisit tomorrow. #livereportingfromtheroad #Spain #autumn2020

2 Comments

  1. backwardslion
    December 10, 2012
    Reply

    No, Bill has not gone off. The only thing to worry about at this stage is aspergillus mould colonies on the surface forming, and if you only open the lid when necessary then that won’t be a problem. At the moment the wild yeast spores are fighting it out for who is best in this particular environment and in a week or so they’ll have sorted it all out 🙂

    • December 10, 2012
      Reply

      Thank you, Mike. I knew that really. I think. 🙂 I’ve added a mug shot to the post now.

      It is all v exciting. I just hope that I like the bread that comes at the end of the day – I gather not everybody likes sourdough.

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