Cultivating a starter, The Sourdough Journals
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Cultivating the starter: Day 3

Hooray!  Our starter is bubbling! Even though we know the yeast doesn’t cause the bubbles this early, the little one and I clap our hands in anticipation that our concoction is working.

So if it isn’t yeast making our starter bubble, what is? According to Sourdolady, these bubbles come from bacteria who, like the yeast, get their living on the wheat. Gobbling and growing like crazy the past few days, the fat, gassy bacteria belch off hundreds of paunchy little bubbles.

Not to worry though. SourdoLady says these bacteria manufacture a by-product that actually makes the starter a little more acidic, encouraging yeastie-beasties to grow and discouraging too much bacteria. We’re looking for balance here.

Ma Nature has thought of everything. Now we feed and hydrate our gooey yeasties and we’re ready for another day. We’re using the same formula as before: Two tablespoons freshly ground flour and two tablespoons orange juice.

Day 3: Feeding the starter with two tablespoons freshly ground flour and two tablespoons orange juice

Day 3: Feeding the starter with two tablespoons freshly ground flour and two tablespoons orange juice

This is the last day we feed orange juice to our starter. Tomorrow, everything changes.

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