Day 5
After mixing up my sourdough starter yesterday, it began to really bubble and have a subtle aroma to it. As today progressed, the bubbling continued but the starter has gotten really thick. The recipe says that if the sourdough starter begins to dry out, then to add enough tepid water to bring it back to the consistency it was on Day 1. So I went ahead and added some more water to my sourdough starter and gently mixed it in. I’m not sure of the exact amount, but it seems to be about the same consistency as the first day.
I have been doing a bit of reading up on how to make sourdough from scratch and have decided that I’m probably going to *attempt* to make some bread either on Monday or Tuesday of next week. I want to give the starter a good amount of time to get sour before I use it. And because this recipe does not use the traditional dry yeast to start the starter, I want to make sure that it has enough natural yeast in it before I use it.
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Thanks so much for stopping by my blog. That’s kind of a bummer the trees outgrew the laundry line.. LOL.
Love all the sour dough info.. I love sour dough but haven’t had it in forever since we are pretty much gluten free here…
Have a great day!
I grew up with home made breads mom aalwys made our bread (and still bakes it). I’ve yo-yo’d between baking all our bread and buying it mostly for convenience. Lately I’ve gone back to making our bread because I’m concerned with all the additives in store bought bread. I’ve been using my bread machine most of the time because it’s so convenient; but I know that long rises make a more flavorful loaf. I would love to have the recipe for your sour dough bread.I just discovered your web site and I plan to be a frequent visitor.