On day two, following SourdoLady’s instructions, my granddaughter and I stirred in two tablespoons of freshly ground whole wheat flour and two tablespoons orange juice. This time we squeezed our orange juice fresh. We drank some too. So good!
I’ve done some research, and several websites agree with SourdoLady that the fresher our flour, the more vital lactobacillus and yeast organisms we’ll get, so we grind up fresh, organic wheat berries to get all the good beasties into our sourdough we can. Before we add them, though, we aerate our fledgling starter with a fork.
Whisking the starter stirs in life-giving oxygen. We don’t see a lot bubbles yet, but we expect to see more tomorrow.