Sourdough starter from scratch, day two

November 19, 2012 @ 2:00 pm | Filed under: Breadmaking

Got a few bubbles…a good sign!

Notes: Different methods give different advice for the first few days. The sites recommending the pineapple-juice method (see yesterday’s comments) say to do nothing but stir a few times on the second day. The King Arthur site suggests discarding half the starter on Day 2 and adding more flour and water. I did something in between: split the starter into two batches and added small amounts of juice and flour to each. I figure this gives me a backup in case one of them doesn’t take off. The second batch is in a small plastic container and it’s sitting on a minor heat source, which may give it a slight advantage over the other. My kitchen is a bit too cool for optimum starter-starting right now, which means progress will likely be slow. But so far, so good…


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Comments

3 Responses | | Comments Feed

  1. Have you read The Bread Sister? Such a good book!

  2. No! Yay! I’m always so happy when I HAVEN’T read something a friend recommends. New book!

  3. This is a great project to think about when contemplating the Parable of the Leaven :-)