Sourdough Starter – Day 6

January 28th, 2012  | Category: Bread

Sourdough Starter - Day 6

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.

Sourdough Starter Feed - Day 6

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

Ingredients

  • 150 grams (approximately 1 cup + 1 tablespoon) bread and whole wheat flour (%50-%50) blend
  • 125 grams (1/2 cup + 1 teaspoon) 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.
Never miss a recipe. Subscribe via email.

Comments

Leave a Comment