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…
I’m on my sourdough kick again.
Sourdough Starter from Scratch, Day Six
Bread and Butter
Sourdough Starter Day 3 (and Other Stuff)