November 23, 2012 @ 9:47 am | Filed under: Breadmaking
We had so little activity on days 4 and 5 that I was starting to worry this batch of starter wasn’t going to take off. But this morning we’ve got lots of bubbles and froth. Very pleased.
Day 4—transferred to another container, cleaned the crock. Returned 1/2 cup of starter to crock, added 1/2 cup water, 1/2 cup whole wheat flour.
Day 5—in the morning, same as day 5 (except the transfer/clean step). In evening, activity had been so flat all day, I decided to feed again. This time I added a tablespoon of pineapple juice along with the flour and water, just to help discourage the growth of undesirable bacteria while the good ones are getting established.
Day 6—a.m., removed almost a cup of starter, added 1/2 c water, 1/2 c whole wheat flour.
Sourdough starter from scratch, day two
Better Yet, Please Pass the Lemon Curd