Entry tags:
Sourdough 2.0
10th feeding, May 9
Earlier today I smelled both, and they both smelled very bready! A bit sour, a bit funky, the whole wheat funkier than the white, but bready. When I had![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
myrialux smell them a couple of hours later, he said he got funkiness from the whole wheat and cheese from the white.
I forgot to feed them until 3 hours after the time I was supposed to, and by that time they’d both gone a bit more acidic and funky. The whole wheat was sharply acidic, while the white flour one wasn’t quite so much.
D.Va had ninjaed up behind me and sat down quietly as I was feeding them. Once I noticed her, I let her sniff the white starter. She backed up hurriedly, casting a glance between me and the jar, as if to say “WTF is this shit?!” Not a fan, apparently.
The 14th feeding is when I’m supposed to make observations and report the data. If I don’t have actual sourdough starter by then, I’m going to abandon the project and try different methods—one using a bit of seed yeast (I haven’t picked a recipe yet), and one trying the Serious Eats method
Earlier today I smelled both, and they both smelled very bready! A bit sour, a bit funky, the whole wheat funkier than the white, but bready. When I had
myrialux smell them a couple of hours later, he said he got funkiness from the whole wheat and cheese from the white.I forgot to feed them until 3 hours after the time I was supposed to, and by that time they’d both gone a bit more acidic and funky. The whole wheat was sharply acidic, while the white flour one wasn’t quite so much.
D.Va had ninjaed up behind me and sat down quietly as I was feeding them. Once I noticed her, I let her sniff the white starter. She backed up hurriedly, casting a glance between me and the jar, as if to say “WTF is this shit?!” Not a fan, apparently.
The 14th feeding is when I’m supposed to make observations and report the data. If I don’t have actual sourdough starter by then, I’m going to abandon the project and try different methods—one using a bit of seed yeast (I haven’t picked a recipe yet), and one trying the Serious Eats method
no subject
On the one hand, you probably get sourdough at the end of it. On the other, it sounds like a lot of work, and I'm not sure I could cope with the cheese stages.
no subject
The actual work is not that much, basically five minutes a day. It's the part where you actually try to use the starter in a recipe that takes all the work...it's basically a two-day process to bake a loaf. XD