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Sourdough starter
Project for Wild Sourdough, a citizen-science enterprise. Disclaimer: while I welcome your comments and observations, I won't be following any suggestions until after the 2 weeks (or 14 feedings, whichever comes first) because I need to follow the protocol that the project calls for.
Feeding 5
They were both pretty flat, despite spending the night in the oven (turned off!) with the light on to make it slightly warmer than the ambient temp in the kitchen. The only other thing I changed was the water...I think going to the bottled water might have killed them. Weird.
At any rate, I went back to the water left out overnight for today's feeding and we'll see if they revive. If not...well, I guess I start over and report failure to Wild Sourdough. :)
Wheat: A few (comparatively) large bubbles, but I wouldn't call it a froth. It smells pretty much of whole wheat. Maybe a hint of sourness, but that could just be ambient odor in the air from the other one.
White: Smelling very cheesy, the stinkiness mostly gone. Well, gone for someone who likes somewhat funky cheeses. I am a cheese Philistine and mostly like Cheddar, Monterey Jack, mozzarella, etc. and tolerate Parmesan in small quantities on other foods. (Although I loathe American cheese, so it's not all bland cheeses I like.) I would not eat a cheese that smelled like this starter, but I think![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
myrialux would. Very few bubbles, though. It's gone to a very smooth paste in texture.
Both refreshed using the bedside water and the called-for amount of flour. I'll be using the oven this afternoon, but once it's cooled back down to normal, I'll put the starters in overnight again.
edit: D.Va ninja'ed up onto the counter--there's 2 levels to the counter, and she was on the higher part that faces the living room, not the food-prep surface--so I let her smell the spoon I used to stir the funky white flour starter. She sniffed it curiously, but was way more interested in the drain in the sink as I rinsed starter off the spoon. She's fascinated by drains.
Feeding 5
They were both pretty flat, despite spending the night in the oven (turned off!) with the light on to make it slightly warmer than the ambient temp in the kitchen. The only other thing I changed was the water...I think going to the bottled water might have killed them. Weird.
At any rate, I went back to the water left out overnight for today's feeding and we'll see if they revive. If not...well, I guess I start over and report failure to Wild Sourdough. :)
Wheat: A few (comparatively) large bubbles, but I wouldn't call it a froth. It smells pretty much of whole wheat. Maybe a hint of sourness, but that could just be ambient odor in the air from the other one.
White: Smelling very cheesy, the stinkiness mostly gone. Well, gone for someone who likes somewhat funky cheeses. I am a cheese Philistine and mostly like Cheddar, Monterey Jack, mozzarella, etc. and tolerate Parmesan in small quantities on other foods. (Although I loathe American cheese, so it's not all bland cheeses I like.) I would not eat a cheese that smelled like this starter, but I think
myrialux would. Very few bubbles, though. It's gone to a very smooth paste in texture.Both refreshed using the bedside water and the called-for amount of flour. I'll be using the oven this afternoon, but once it's cooled back down to normal, I'll put the starters in overnight again.
edit: D.Va ninja'ed up onto the counter--there's 2 levels to the counter, and she was on the higher part that faces the living room, not the food-prep surface--so I let her smell the spoon I used to stir the funky white flour starter. She sniffed it curiously, but was way more interested in the drain in the sink as I rinsed starter off the spoon. She's fascinated by drains.
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