Day Four Sourdough Starter

This is not sequentially day four anymore (more like six), but the blogger thingy wasn't working so I could'nt post it on the actual fourth day.

Lets go back in time....

Day 4

When I looked at my starter the magical active fermentation had started. There were signs of slight rising of the dough on the sides of the bowl, as well as lots of little bubbles on the surface. It smelled pretty weird, not so much sour as slightly weird sour.....not a smell I am familiar with. So at this point your job is to remove half the starter and add a refreshment batch of flour and water. The half that you remove can be saved and given to a friend to start their own sourdough. If you leave the yeast sitting inside the same starter for too long they will run out of food and get tired and stop producing nice flavors for you. Feeding or refreshing consists of adding to the starter to make double it own volume in fresh flour and water. The flour and water refresher is made up of ratio of 4 parts flour to 3 parts water. This might seem like a pretty wasteful process and one that requires alot of flour, but from this point on you can store the starter in the fridge and not feed it until you remove part of it to make bread.

Sourdough Tunes: Saint Vitus, Born Too Late (1987)

Day Four

-2 cups of Unbleached Bread Flour

-1 1/2 cup of Cold Water

Remove half the starter and discard (or share with a friend). Add flour and water to remaining starter and combine thoroughly. Cover bowl with cling film and let sit in a cool place for 24 hours.