Sourdough Starter – Day 4

January 27th, 2012  | Category: Bread

Sourdough Starter - Day 4

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.

Sourdough Starter Crust Pull - Day 4

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

SOURDOUGH STARTER RECIPE – DAY 4

Recipe adapted from “Tartine Bread” by Chad Robertson

Ingredients

  • 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

Method

  1. Remove crust and discard 80% of the sourdough starter.
  2. Add flour and water and mix until no lumps remain.
  3. Wipe the rim clean, cover with a clean cloth and place in a cool spot in your kitchen.
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Comments

  1. 1 - Valeria on January 27th, 2012

    Yep, see, it rises but not too much, and you’ll see that liquid on top quite often. The smell is normal, don’t worry. It will start smelling a little better as it matures and finds a balance between lactic bacteria and yeasts.

  2. 2 - Maureen on January 27th, 2012

    I’m starting this weekend!

  3. 3 - Chiu Mei on December 30th, 2012

    so far so good!

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