Monday, April 30, 2007
I find it extremely difficult to believe that this is actually working. It's now about half rye and half white flour, but it's much more than a mixture of flour and water. It's alive! Partly I feel like there's an alien living in my kitchen, and partly I feel like a proud parent.
Rose says "the starter may give off a faint citrus aroma." It is giving off an aroma--it doesn't seem very citrusy, but it doesn't seem rank or rotten, either, which is a good sign. At this point, it has become so active that it can no longer have a tight lid because of all the escaping gases. (That sounds more like a sci-fi movie than a sweet baby movie: Escaping Gases From Planet 421). I hope it doesn't get too gassy.
Tomorrow is the test day. It should increase to three or four cups in volume. Even if it doesn't, however, I'm not supposed to give up--just keep feeding it until it finally grows. Tomorrow I'll find out if I have a husky baby at the top of the charts, or a sickly one that needs to be hand-fed.
6 comments:
Wow!!!! This is Amazing!
Marissa
It's looking absolutely perfect! Mine smelled like wet paint, which is suppose to be very good.
I think you will feel even more proud when you make your first loaf from the starter. I just sat and stared at mine, I loved it so!
It did take longer to rise than ready yeast. But yours looks very active! It will be interesting to see how you find the differences and taste.
I cultivated my sourdough starter last November from Rose’s instructions and have made numerous loaves since. For me it is the most satisfying of breads to bake and I really love the taste. I thought it would be a nuisance to maintain but it really isn’t at all, only a few minutes each week. You will be so pleased when you see your sourdough starter bubbling up to the top of your container. Good Luck and congratulations on your new kitchen with its fabulous appliances.
Doughadear
I've been out of it for a little while due to work, but a hearty "welcome back" to baking. The kitchen really came together!
Marissa,
The proof will be in the pudding. Or in the bread.
Melinda,
Yes, I think wet paint is a more apt description than citrusy. I'm a little discouraged today, but I'm hoping that it will perk up in a day or two.
Doughadear,
Thanks for the encouraging words. Do you remember how long it took to get to the stage where you could bake bread with it?
Chubbypanda,
Welcome back!
I'd say by the looks of what you have there it is going to be just fine...
Post a Comment