Sunday, May 07, 2006

Sourdough Starter :Day 2 & 3

You starter should start coming alive during Day Two. Insead of just looking alike a mass of wet flour it should begin to have a few tiny bubbles in the mix. The cheesecloth bag of grapes may begin to inflate.

On Day Three things should start getting interesting and the batter should begin looking like a pancake batter with a few more bubbles than the day before. It could be getting rather frothy too. Your should remove the cover and smell the mixture. It should have a fruity or yeasty aroma. Put he top back on.

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