Today is Day 3 in my quest to create a wild yeast sourdough starter unique to my neighborhood.
Last night, at the 36 hour mark, I stirred down my starter mixture and added 3 Tbs. unbleached all purpose flour plus 2 Tbs. warm water.
This morning, now a full 48 hours into the process, it looked exactly like it did yesterday morning. So, I stirred it down again and this time, added a 1/4 cup of flour plus 2 Tbs. warm water.
I also transferred my infant starter into a 4 cup clear container (it’s actually the blender cup that came with my stick blender), and covered it with some plastic wrap, leaving a small gap in the back to allow any fermentation gases to escape.
I did this for 2 reasons: First, so that it would be more clearly visible; and second, so I could better measure the quantity of starter and any rise and fall. The latest feeding took the quantity up to just about exactly 12 ounces.
The photos below were taken about 3 hours later. As you can see, there’s not really much in the way of “rise” – at least, so far – but there’s some good, healthy bubbleage going on!
I invited my Healthy Bread in 5 Minutes a Day (HBin5) baking group buddies to join in this little project, and I’m happy to say that several of them will. One of the group, Elwood, who lives in Kentucky, reports that he’s been baking from a local wild yeast starter for about a year, now. Here’s Elwood’s story.
Also, timing being everything – or maybe it’s just a case of “great minds think alike” (Ha!), I just discovered that Nicole of the popular blog, Pinch My Salt, has also just created a wild yeast starter, with day-by-day updates! Nicole’s journey started here a couple of weeks ago, although she used the “pineapple juice method”. Interestingly, even though she used different flour and started with juice rather than water, her daily progress seems to be tracking mine almost exactly, to this point. (Notice that I also stole Nicole’s rubber band marking idea!)
Seems like lots of us are in the mood for Sourdough!
Need to catch up? Click here to see how it all began on my Day One. Here’s Day Two.
Thanks for the shout out! The pineapple juice method is meant to help keep a genus of bacteria called Leuconostoc from ruining the culture. The acidity accomplishes this. You used some lemon juice in yours which would do the same thing. The Leuconostoc bacteria usually doesn't become a problem until a little while into the process. Just when you think your starter is doing well it dies. But, having said that, I just used flour and water and mine worked fine. Sort of the luck of the draw.
That's interesting to know, Elwood. I've read about many instances of mold growing on new starters or up the sides of their containers, from people who used the pineapple juice method, though. I suspect that it may happen because the sugars and enzymes in the juice are possibly being consumed by the undesirable bacteria that hasn't yet been eliminated by the "good guys". Easy prey. That's why I went with the lemon juice at the beginning of the process – you're still providing the vitamin C and acid boost, but without the excess sugars.
Day 3IT LIVES!!!!!!!When I opened it to give it its 36 hour feeding there were lots of bubbles. For now I stuck with 2 tbs each of flour and water, maybe I will up it for dinner. Renee, I noticed that you are consistently upping the flour relative to the water. When I have revitalized my starters I have usually done equal amounts of each. Are you shooting for a particular hydration?
Guff, I freely admit that I'm flying by the seat of my pants here. I started out feeding equal amounts of flour and water, but it seemed very soupy – not at all like "pancake batter". This could have something to do with our humidity. On further research, I discovered that many others were basing their measurements on weight, rather than volume. Water weighs more than flour, and the suggested ratio raised the volume of flour relative to the volume of water. When I raised the amount of flour, the consistency improved and it responded very well, as you'll see in Day 4. If I manage to get it posted. 😉
I have been waiting to do this since I first read your post in the winter. (I was attracted to your site by the name since I love all things flamingo!) I started making bread in high school as a final home ec project. Then I made it again when the bread machine craze hit. This sounded like so much fun. Day 1: I caught my wild yeast yesterday in Kingman, Arizona. Day 2: This morning I wasn’t impressed but this afternoon it has some bubbles. Thanks for posting the directions. Sandy
Let me know how it goes,Sandy. I’m going to start a new one in a few days – as soon as it stops raining! 🙂