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You may have noticed that I missed yesterday (you noticed, right?!). Well that’s because I’m just keeping on feeding like normal until my starter really gets going. One nice thing about getting a starter more…
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I’m back from vacation, so I got my starter back to life! First, I took it out of the fridge and let it sit on the counter for a few hours to warm up. Then…
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Now that we’re in the beginning phases of feeding the starter culture that we actually want, I have a small problem – I’m going out of town for a few days! Thankfully, unlike a pet,…
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Only a quick update today. After yesterday’s massive activity, we’re back to a normal amount of starter action today. Maybe a small amount of growth during the day, but nothing major. I threw out 150g…
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I think I should have used a bigger jar! Sourdough starters are funny. Early in their creation, they tend to explode like this. Since I didn’t mention it yet, we’re cultivating a yeast-bacteria culture suspended…
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Did your sourdough starter do anything today? Mine did! It started forming small bubbles and it’s odor is a little sweet and acidic. Like…a sweet flour and vinegar mixture. That’s a good sign! If yours…
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Is it about 24 hours since you made your starter? Did you come up with a name yet? I’m leaning towards FernanDough. If both these things are true, you’re ready to start your first feeding.…
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You’ve got your equipment together, you’ve got a few hours set aside to start this project, and you’ve got the kitchen fully cleaned and cleared of people and animals, ready to hunker down and get…
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All these years, and you’ve been thinking, “wow, my genius brother is so smart – he even knows how to extract yeast directly from the air! I’ll never be as smart or funny or well-liked…