Apologies in advance for anyone not riveted by the development of my sourdough starter, I know she’s not the prettiest thing to look at but I have high hopes for the bread she’s hopefully going to give me. So, after the first 24 hours there were definite signs of life in the container, the surface was covered in little bubbles and then there was the smell. If you’re thinking about giving this a go, be prepared for this, it is not pleasant, it’s acidic and strong, a lot like gone off soured cream, but take it as a good sign that you’re heading in the right direction. On day two you add another 100g of flour (use the same combination of flour throughout the whole process) and enough water to maintain a consistency of thick paint. Back to the warm place, covered and sealed for another 24 hours.
Day 3, and the smell was at its worst today, blew my head off to be honest, so I quickly went about the next important stage. You now start to discard half the mix before then adding another 100g of flour and the same amount of water again. This discard and feed dance is what you must now for at least a week, by which time I’m hoping for a fruity, yeasty starter to bake with. This morning was day 4 and we seem to have turned a corner with the smell, much more subtle and dare I say it, bordering on yeasty! Onwards we go, and all for the love of bread. The things you do.
Here she is, my frothy friend.