This is what I had after 48 hours...
Here's the thing. When I broke the dough "seal" that had bubbled through the nailhead opening at the top of the jar, it had the right smell. A pleasant sour or beery smell. Plus it looked right:
I decided to take a chance, feed the starter again, and see what happened that evening.
Same thing. Same crusty top. Same delicious bread-y smell. Same great bubbly look.
Re-read S. John Ross.
Here's the gist: When your starter develops a bubbly froth, it is done. You have succeeded. If this sounds brain-dead simple, that's because it is. People who didn't believe the Earth was round did this for millenia.
Hmm. Guess I'm brain-dead this week. Seems the starter was done two days ago. So my lovely starter is now in the fridge, collecting hootch. God and time permitting, I'll tackle a sourdough loaf this weekend.
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