Kneading the dough (so far so good), smells like bread with a nice smooth dough.
The result was a baby-vomit smelling un-inflated loaf of bulding material and tossed into the trash.
So, if you're following along with my buddy's blog about his battle with sour dough starters, then you may appreciate this post. In response to his unfortunate inability to recreate one of the best breads, I thought I'd give it a shot and bring some light into this dark abyss of "crumbliness" .
Discussing this with my mother-in-law, she shared a really old family recipe with me that used instant potato flakes, water, sugar and a little yeast (ok you sour dough purist, simmer down). Not sure what happened, but seemed everything was going well. The starter was doing what the recipe said it would, I fed it like I was supposed to and the end result was a dense brick of a bolder that smelled and tasted like baby vomit (seriously). Three loaves, in the trash, sad to say.
I think I'll try this again and pay more attention to what I do to see if there was something I missed. Will keep you posted.