Sourdough bread Volunteer

Can you believe this?

Starter wakeup
Starter doubled
Starter fed

A little ball of sourdough comes out of the refrigerator and meets up with ball of fresh dough of about equal size. They join and go into a jar. They wait, or proof, or rise, or ferment, or do whatever it is yeast and bacteria does when left alone for 8 hours. In this case longer, 10 hours, irresponsible as ever, 13 hours later it puffed up into that down there ↓.

Old dough doubled again with new dough.

Active and new balls united again.

Back into jar.

8 hours the ball puffed up into this ↓.

Weighs 8oz.
Fed weighs 16oz.
bigger jar.

After 6 hours.

fed and new container ↓

10 hours later ↓

Fed and chilled. This is not a good time to form loaves. I'll wait until I'm ready to come around to this, then  feed slightly more, stretch out and bring back to room temperature. This aging or fermentation chilled will also help the bacteria portion of the culture catch up with the yeast portion which is at the height of its activity.

Next day appeared not much different. Fed slightly. Reserved golf ball size piece of dough to maintain culture. Added flax seed oil, one egg, salt, kneaded then formed loaves.

Baked! Same picture as above because they're so bee-you-tea-full.

Wrapped like a mummy to give to someone.