That there is what we call “trub”. You might also call it sponge or in my case “bread starter”. Under normal circumstances this stuff probably shouldn’t be used for baking but I was just going to flush it anyway so here goes.
After some googling (and learning a few new terms like trub and sponge) I found that two cups of sponge is roughly 1 packet of starter yeast. So that’s what I’m going on.
2 cups sponge/trub
1 tsp salt
1 tsp sugar
2 tbsp oil
Mix it all up add:
1 cup of flour, mix
Add another cup and mix until it firms up. Throw it on a cutting board, add up to another cup a little at a time until it’s not sticky anymore.
Knead until it’s ready, throw it in a bowl, rub with a little oil and cover the bowl with a wet cloth for the next 12-18 hours.
That’s all I’ve got so far. I think this is going to be a very hop flavoured sour dough but only time will tell if it’s at all edible.
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