NorthWest sourdough sponge

The NorthWest starter was removed from cold storage weighing 4 ounces. It was hydrated with 4 additional ounces (1/2 Cup) of water and fed enough whole grain wheat and spelt to resurrect it from deep slumber. Upon reawakening it found itself in conflict with other yeast cells and bacteria foreign to its culture that piggy-backed on that grain. It doesn't like that. War ensued. The culture prevailed. But after 12 hours, it didn't look all that great. It was more wet than when last seen and there were few bubbles. It was not thriving . I  thought, "We're getting off to a slow start." It has however produced alcohol, and that's a good sign of activity. Instead of doubling up on the water at that point, the usual time for feeding, I added a small amount of flour instead, white flour, the kind that's easy for yeast to eat. Fast food for yeast, almost as fast as straight-up sugar. This additional flour without liquid can be considered it's second feeding, but not officially because there was no additional water. The sponge was left stiffened. Within hours it exploded into foamy yeasty growth. At that later point it was then supplemented with one full cup of water and enough flour to form a stiff sponge and at that point the mass contained 12 ounces of water and several cups of flour. It continued along with its explosive growth, and looked like this.


Half a day later the sponge was supplemented again with two cups of water and enough flour to form a stiff sponge. See how the liquid is doubling with each official feeding? (except for that first bit that adapted to the slow start following the rejuvenation and the culture war) It was transferred to a much larger bowl, and presently it looks like this.

Tomorrow morning it will be bulging out the top of this bowl. Normally, this is where I would stick the whole thing in the fridge to retard its yeast to allow time for it to ferment and to develop character. This amount of sponge is sufficient to produce four small boules. Incidentally, this smaller size boule is sold at the Farmer's market for five bucks a pop. What a rip. If you hang out until they're almost closed you can get 'em for half that. But even at half the cost, who would want that crap when my own bread is so much better? Not me, that's who not. And who knows what little monkeys they've got working back there at their bakery. Not that monkeys are necessarily bad, just say'n.

I intend to create a gigantic batch this time, just for the fun of it. So if you live around here expect me to come knocking with a loaf or two or three I'm trying to get rid of graciously giving as gifts. The thing is, I don't have bowls big enough or room in my refrigerator. Therefore, I'll use a plastic tub, close it up and put it out on the balcony. Yay for winter! The thing is, I don't want it to freeze so I'll have to keep bringing it in to prevent that and taking it back out, back and forth, controlling its temperature this way but freaking out the culture by not letting it know if it can cut loose or to hold tight. Then finally, after a few days of that confusion, bring it into the warmth, feed it a little knead it a little to bring the sponge into a proper dough and to let it know how much it's adored, and let 'er rip.  

The next feeding, which will be in the morning, will be four cups of water and a metric ton of flour. <--- possible exaggeration on the flour.