How to make a natural rye sourdough starter Detail 3 of 5 24:00 - 36:00 hours Previous 1 2 3 4 5 (Page 4 of 10) 6 7 8 9 10 Next All pictures can be enlarged for more detail when clicked on - please read my disclaimer HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
Observation: There was some rise in both containers, the smell was somewhat fresher in both than before. The glass container had a smell component of fried bratwurst which I found interesting. The underlying smell which I called "foul" is still there but not as prevalent. I expect this smell/taste to stay for a while which it did with a previous starter created in the same way. Nevertheless, it made good bread and I am not concerned at all. They are now starting to get sour and have light sour taste and smell components. I measuered the pH, the plastic container culture was on pH 4.09 and the glass container culture had pH 3.83. The starters are more creamy. The starter in the glass appears more advanced which is confirmed by the lower pH. I added 50 g flour and water and thoroughly stirred all the material.							36:00 hours into process	before feeding starter in glass container	after feeding starter in plastic container
HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info
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