Hopefully, I’m not boring you all with my sourdough starter attempt.  It’s a simple way to try to make a starter, and, after having read more about starters in books like The Baker’s Apprentice, I probably would do it differently if I hadn’t already begun.

However, you should be able to see the bubbles starting to form in the starter.  There were a couple on day 4, more on day 5 and even more on day 6!  I think it’s working, though it may be a while before it’s a stable starter.  I’m going to keep going until I think it’s either failed or is ready to try out.

What makes a starter like this different than adding yeast is the type of yeast.  At some point I will get into the differences in the yeasts and the addition of beneficial bacteria.  I’ll get into more detail once this works, but my goal is to not use yeast anymore, but to substitute my own sourdough instead.  This should impart my own unique flavor to each loaf I make.  I just hope that’s a good flavor!

On a side note, I wanted to thank Joe at Joebob Graphics for letting me use one of his fonts; he has some of the best handwritten fonts available; Joe Hand 2 is the font currently being used on the photos.

This post is tagged