Cultivating a starter, The Sourdough Journals
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Cultivating the starter: Day 4

My granddaughter is not visiting today. Thanks to the wonders of instant messaging, she doesn’t have to miss out completely. I sent her mama the pic above, showing how the bacteria are producing plenty of bubbles in our starter. Got a message back that the tyke clapped her hands in glee. She’s as excited about the progress we’re making as I am.

Today is the day that SourdoLady instructs us to measure out 1/4 cup of the starter before feeding and to discard the rest.

Day 4: We measured out just 1/4 cup of our starter; the rest we set aside in the refrigerator for adding to pancakes or muffins later.

Day 4: We measured out just 1/4 cup of our starter; the rest we set aside in the refrigerator for adding to pancakes or muffins later.

I don’t like throwing out perfectly good food, so I wrote to her and asked if it would be harmful in pancakes or muffins. She said to go ahead and use it in cooking and baking. No worries.

For the next several days, we will discard all but a quarter cup each day before feeding our starter, so I will keep the “discards” in a separate jar and use them during the week. It will be fun to try it in recipes, don’t you think?

To the 1/4 cup starter, we added 1/4 cup flour and 1/4 cup filtered water

To the 1/4 cup starter, we added 1/4 cup flour and 1/4 cup filtered water

After measuring out the starter, I add one-fourth cup filtered water and a quarter cup flour, mix it up real well and pour it into a clean container.

Day 4: Jar of refreshed starter ready to rest for another 24 hours

Day 4: Jar of refreshed starter ready to rest for another 24 hours

There’s my newly fed starter, ready to go atop the refrigerator and percolate the yeasties. Next to it, the rest of the orange-juice batch, which I will refrigerate.

SourdoLady says we might not see any bubbling action for a few days, while the bacteria die out and the yeast begin to grow. This is when it gets really interesting.

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