Sourdough – DAY 4

My starter is starting to smell sour, but I’m going to give it another day or two. You want it to smell like really good sourdough bread. Only without that” just-out-of-the-oven-fresh-baked” scent… If it seems right, has a slight beer aroma, and its pretty bubbly, you are probably golden to start the next step (stay tuned). Also we are looking for a bit of a “froth” on the top to tell you that fermentation is happening.

Here is what it looks like today:

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And now we just combine that all into one mixture again…

Remove half, and add in half a cup of flour and half a cup of warm water again.

Whisk together, you know the drill by now…

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Then cover, place in a warm spot, and head back here tomorrow for day 5 developments.

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