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Sourdough starter 2.0
Just gave them the second feeding.
2nd feeding, May 1st
White starter: Only a few bubbles, not much height, smelled like flour with a reasonably strong overtone of photo developer (not the ammonia smell of fixer, but the other smell...). I hadn't been in a darkroom in 30 years, but it brought me right back.
Whole wheat: Lots of bubbles, crust on the surface (I think the wheat absorbs more water than the white--it's always a bit dryer). Strong, strong smell that's gone away from edible things and right in the direction of mercaptin. It was certainly giving me that "gassy" feeling in my head that I get when I smell it. (That's the stuff they put in natural gas so you can smell leaks.)
We're going to use the oven this weekend. I plan to remove the starters some hours beforehand and air it out!
Side view
Top of the whole wheat one
Top of the white flour one
2nd feeding, May 1st
White starter: Only a few bubbles, not much height, smelled like flour with a reasonably strong overtone of photo developer (not the ammonia smell of fixer, but the other smell...). I hadn't been in a darkroom in 30 years, but it brought me right back.
Whole wheat: Lots of bubbles, crust on the surface (I think the wheat absorbs more water than the white--it's always a bit dryer). Strong, strong smell that's gone away from edible things and right in the direction of mercaptin. It was certainly giving me that "gassy" feeling in my head that I get when I smell it. (That's the stuff they put in natural gas so you can smell leaks.)
We're going to use the oven this weekend. I plan to remove the starters some hours beforehand and air it out!
Side view
Top of the whole wheat one
Top of the white flour one