Image by Matthew Fugel
I promised I’d give an update on my starter on Monday. It’s Monday. Are you curious?
I started it Thursday night, and I’m updating this on Sunday night. I diligently remembered to feed it every 12 hours (mostly so I wouldn’t disappoint any of you, especially when I was tired and wanting to get out of the kitchen).
I noticed a few interesting things about this starter, one which was noticeably different than other starters I had tried:
- I saw a tiny bit of bubble action almost right away (which could have been due to air trapped from mixing, rather than actual yeast)
- I saw “hooch” on the top after the very first night, and every feeding thereafter, too (see pictures below)
- The starter didn’t smell at all sour after two days
- The starter was very…gloppy, and strange in texture. Kind of like a soaked flour is. It stuck together rather than being a thick liquid (again, see pictures)
The Feeding of the Sourdough
Some of you mentioned being confused about this. I’ll show you how I feed it.
I pour this off, because mixing it in makes it more sour. Although honestly if I don’t get some more bubble action soon, I’m going to start mixing it in temporarily, because maybe I’m getting rid of the wild yeasts when I do that…. After another day and a half, I’m pretty sure that’s what happened. STIR IN YOUR HOOCH! At least for the first several days. Once I started stirring mine in, it started to smell sour and bubble a little more. This is important.
I am going to add 1/4 c. each flour and water.
I put the cloth back in and stick it on my stove, which is warm, to see if it rises. Let’s see…do I have any bubbles? This is my starter about 15 minutes after feeding. (It should bubble up after feeding for 30 or so minutes, then settle back down. So if you don’t check it for a couple hours you might miss it.)
That’s where I am. I don’t think I have enough bubble action to bake with yet, although *technically* you can at this point. I’ll probably wait till the end of the week, then see if it’s really “strong” enough to bake some bread. I’ll keep feeding it, but only once a day from now on.
**Entered in Monday Mania at The Healthy Home Economist**