It is so exciting! When I stirred my flour into it yesterday, it was right at halfway full. 24 hours later..it has risen at least an inch if not more! And there are bubbles all through it. And I have this nice layer of froth on top. Yep…the sourdough starter is starting to become sourdough.
You’ll notice in my top picture that I instead of the brown gooey liquid sitting on top of my starter like it had been on other days, it was at the bottom. I have no idea why…but it’s not a big deal. I just poured it all into a fresh jar just like that and it mixed back in.
Jen was wondering why we need to transfer to a clean jar or bowl each day. I don’t know! My resources (Nourishing Traditions book…and my own past experiences with sourdough…and my trusty sourdough making friend, Anne) just tell me to do it! I think the clean jar just gives your starter a fresh start as you feed it (or something like that?). If you just left it in the same container and just kept feeding it in that…all kinds of crud would build up on the sides and your jar would be all yucky. Then the sourdough would have to do it’s work around the yucky crud and it wouldn’t be as effective. Yes, I think that’s the reason why. :)
Okay, so again for Day 4…put your starter into a clean glass container, add a cup of flour and a cup of water, stir well, cover with cheesecloth and put in a warm place.
I’m pretty sure tomorrow I’m going to need to transfer mine to my big glass bowl. It’s getting BIG! Oh, and it smells even more like sourdough today…just slightly…but I can tell it’s working.
By the way…yours might not be doing the exact thing mine is. Yours is working in YOUR air and in YOUR climate. Yours might be working faster…or slower than some of ours are working.
I am curious what yours are looking like though. Did you have a layer of froth today? Do you see bubbles?!
I kinda want to describe my sourdough smell as “sweetly sour”. Does that make sense? What does yours smell like?
Just getting started? Here are our previous sourdough starter days!