Sourdough Starter – Day 3

Sourdough Starter – Day 3

January 25th, 2012 | Category: Bread


Quite exciting compared to yesterday! The volume of the sourdough starter increased by almost an inch. It is very bubbly and a dark crust has formed over the top. Smells like stinky cheese. Actually, the smell is so strong that I can't go anywhere near it. This means the culture is very ripe. It is time to do the first feeding.

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Sourdough Starter – Day 2

Sourdough Starter – Day 2

January 24th, 2012 | Category: Bread


This must be the least exciting day of the sourdough adventure. It has been 24 hours since I started making my own sourdough starter. There's a light crust on top. It didn't rise a bit and smells nothing like stinky cheese. I can see signs of life around the edges. The book mentions bubble formation happening after 2-3 days. Is my sourdough starter maturing faster than expected? I'm not sure. ...

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How to Make a Sourdough Starter

How to Make a Sourdough Starter

January 24th, 2012 | Category: Bread


Learning how to make a sourdough starter and maintaining it as long as I can is at the top of my to-do list this year. It takes a lot of time and patience - both of which I'd like to reserve for the book I'm working on - to master the art of sourdough bread, but I just can't get the bread I ate at Tartine Bakery out ...

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