Entry tags:
Sourdough 2.0
3rd feeding, May 2nd
White flour: I made![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
myrialux sniff it and he said “Mayonnaise.” I got mayo with a side of photo developer.
Whole wheat: I still got that gassy, almost mercaptin smell.myrialux claimed he couldn’t smell it over the smell of the rubber band, and it was a few hours later before I realized that he was mistaking the smell of the starter for the rubber band holding the paper towel over the top. So it smells like rubber bands.
Neither of them was particularly large, and the wheat was, as usual, more hole-y than the white.
4th feeding, May 3rd
Both much the same as yesterday. I mmmight have put a little more water into the whole wheat one because it was so dry, which is why I think it’s not as bubbleicious as it was before—the crust on top was trapping the offgassing of the microbes. Now it and the white are both just soupy enough that the glop flows back into place after the gases escape.
White smells like yesterday, Mayo with a hint of something chemical. Fainter than yesterday, though. Same with the wheat—faint rubber band.
White flour: I made
myrialux sniff it and he said “Mayonnaise.” I got mayo with a side of photo developer.Whole wheat: I still got that gassy, almost mercaptin smell.
myrialux claimed he couldn’t smell it over the smell of the rubber band, and it was a few hours later before I realized that he was mistaking the smell of the starter for the rubber band holding the paper towel over the top. So it smells like rubber bands.Neither of them was particularly large, and the wheat was, as usual, more hole-y than the white.
4th feeding, May 3rd
Both much the same as yesterday. I mmmight have put a little more water into the whole wheat one because it was so dry, which is why I think it’s not as bubbleicious as it was before—the crust on top was trapping the offgassing of the microbes. Now it and the white are both just soupy enough that the glop flows back into place after the gases escape.
White smells like yesterday, Mayo with a hint of something chemical. Fainter than yesterday, though. Same with the wheat—faint rubber band.