Sourdough Starter – Day 6
January 28th, 2012 | Category: Bread
You might remember from yesterday’s post… The sourdough starter rose by approximately quarter of an inch after the feeding. Looking at it today, I see that it didn’t rise much after that.
The crust is a bit darker and drier. I peel the crust and it’s bubbly underneath.
The stinky cheese smell is almost gone. It started smelling like fresh milk.
I was expecting a bit more rise, so I decided to up the feed but keep the water/flour ratio same.
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 6
Recipe adapted from “Tartine Bread” by Chad Robertson
- 150 grams (approximately 1 cup + 1 tablespoon) bread and whole wheat flour (%50-%50) blend
- 125 grams (1/2 cup + 1 teaspoon) 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.