Sourdough Starter – Day 4
January 27th, 2012 | Category: Bread
24 hours have passed since the first feeding. Looking at the mark it left, I can see that the sourdough starter rose and fell during the night.
In addition to that, I see that there’s a bit of water trapped in the middle. See the thin line?
Still smells like stinky cheese. More bubbles when compared to previous days.
The batter isn’t as thick as yesterday so I decide to decrease the amount of water.
Again with my nose closed, I discard 80% of it, add flour & water, wipe the rim clean and put the cloth back on.
HOW TO MAKE A SOURDOUGH STARTER
Recipe adapted from “Tartine Bread” by Chad Robertson
- 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (%50-%50) blend
- 100 grams (approximately 1/3 cup + 1 tablespoon) lukewarm water
- Remove crust and discard 80% of the sourdough starter.
- Add flour and water and mix until no lumps remain.
- Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.