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…
Sourdough Starter from Scratch, Day Six
Pizza Dough Recipe Wanted
Dough Business
Quickly
Noteses
At 2:58 pm
Mitzi said:
Have you read The Bread Sister? Such a good book!
At 8:30 pm
Melissa Wiley said:
No! Yay! I’m always so happy when I HAVEN’T read something a friend recommends. New book!
At 1:03 pm
Beate said:
This is a great project to think about when contemplating the Parable of the Leaven