Thursday, July 13, 2017

Sourdough Starter (Day 2)

Not much in the way of bubbling, but that's not unusual.  However, there does appear to be some added volume since yesterday.  There was a little bit of what's commonly called "hooch" or alcohol production at the top / sides (a by-product of yeast fermentation). The aroma is nutty and sweet and the starter also had a sweet taste .  Looks like it's working 
(I think :) ) 
  • Ambient Temperature: 73.2°
  • Starter Temperature: 73.2°

First Feeding:
  • Discard 1/2 of the starter (150g)
  • Add: 150g of WW and 150g of filtered water
  • Water Temperature: 72.8°

Mixed all the ingredients well in another container, washed the glass storage container and place the starter back inside.  This will be kept for another 24 hours in the same location.  I'll be stirring it occasionally during the day to add the oxygen needed to promote yeast growth.


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