When I checked my starter tonight, there was a large slick of dark brownish liquid on the top of the dough. I have no idea if this good or bad. It smelled fine, slightly sourish and wheaty. Im thinking so long as it doesn't turn orange i'll be ok. I was expecting the beginnings of active fermentation but there wasn't much to be seen. Still ill hold out until tomorrow, when I expect the yeasties will start to show themselves through serious gas emission. Im going to do another addition of flour and malt today, my fledgling microbes need food after all. Tomorrow i will start to remove part of the starter and top up with more flour, this process of removal and feeding is what will keep this starter alive for years (if I am diligent). There exist starters that have been kept alive for as long as 50 years (even longer in some cases), essentially a starter will keep on living so long as it has food and doesn't get killed by excessive heat. If you place a starter in the fridge the yeast particles go dormant and will stay like that until you warm them up again.
Sourdough Tunes:
Kittens, Bazooka and the Hustler (1997)
Day Three
-2 cups of Unbleached Whole Wheat Flour
-1 tsp. Powdered or Liquid Barley Malt Extact
-1 1/2 cup Cold Water
Add these ingredients in to you previous mix and combine thoroughly. Cover bowl with cling film and let sit in a cool place for 24 hours.
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| Day 3 |
so much science! id like some bread or sausages please. :)
ReplyDeleteYou are like a mad scientist who likes heavy music; bearded, towered, and mad. Sour yeasties rise up, rise up!
ReplyDelete