3 Ingredients to Homemade Sourdough Starter: Flour, Water, Patience- DAY 5

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Okay... before we go any further I may as well come clean on something. I changed flour. I had about 20 pounds of all purpose flour already, and this is what I have been using. But yesterday morning something seemed a bit askew. My bubbles seemed to not be as vigorous as I thought they should be. So I decided to go to the store and buy the tried and true King Arthur All Purpose Unbleached Organic Flour. That is when I think I lost my wallet. I have not seen my wallet since that trip to the market, but that is a whole different dilemma not pertaining to my low bubble sourdough starter. But you can see how my bubbles were there, but just not very robust.  I am convinced it was only time to when there would have been no bubbles at all.  Also, excuse this image having the fuzzies. I hate it when I don't notice camera issues until long after the fact. For now, this will have to work though. Just scroll past it quickly, I guess? haha 

I did something else I think you should do in order to boost yeast productivity in your starter. Throw a bunch out. I know you are not going to want to, but do it anyway. You don't have to actually trash it. You can make pancakes with your discarded portion, but get it out of the over filled jar before it caves in on itself and dies. I poured off my starter leaving about 2 cups, maybe a tad more.  To this 2 or so cups of starter, again I added 4 ounces water and 4 ounces of my new All Purpose Unbleached Organic King Arthur flour, in the red bag. This is going to do the trick.  Just you wait and see.  Oh, and by the way, I do plan to go back and add this flour brand tip to day one so you quite possibly have already seen this are using King Arthur All Purpose flour.

Tip: to make stirring up easier and less clumpy, add the water first to the starter and stir before adding the flour. After pouring half out and adding the water and flour my starter is really thick now. 

Since my office is warmer than my kitchen most days I am still storing it there.  I spend most of my indoor time in my office anyway, so I can stir it from time to time while I work.

I will feed my starter 2 ounces water and flour again tonight before calling it quits for the day.  I think I am on target to bake bread over the weekend using my fresh sourdough starter, but we will have to wait and see what happens! It is starting to smell good again too. When the bubbles started dying so did the good yeasty smell.  I expect that nice aroma to reappear hopefully tomorrow.  

Until then, I hope you are having fun experimenting with your own sourdough concoction! 

NOTE: If you are reading Day 5 and want to begin a sourdough starter, click on tab for Day 1 of 3 Ingredients to Homemade sourdough Starter: Flour, Water, Patience. I will be updating each day until it is sourdough bread baking day! 
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