| How to make a natural rye sourdough starter |
Detail 2 of 5
12:00 - 24:00 hours |
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| All pictures can be enlarged for more detail
when clicked on - please read my disclaimer |
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| Observation: tiny bubbles grow, I needed
a magnifying glass to take the photo, the
picture shows the bottom rim of the glas,
some gas development, plastic cover has a
light "pop", screw top of glass
has a tiny "pfft" when being opened. |
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| first bubbles |
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| Add 25 g water and flour each, mix thoroughly
and put back on warm spot - temperature is
82 F (27C). I figured that there was little
activity at this point, so why feed a lot.
It would have been ok to feed 50 g as well. |
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| feeding |
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| after feeding |
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| Observation: more bubbles, larger, no more
magnifying glass needed, temperature is 81
F (27C) |
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more bubbles - plastic
container |
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more bubbles glass
container |
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| Observation: More and larger bubbles and
volume has increased. Culture smells foul,
surely not usable now. |
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| before feeding |
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| consistency softens |
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| Add 50 g water and flour, mix thoroughly
and put back on warm spot. |
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| after feeding |
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| email here |
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