Cultivating a starter, The Sourdough Journals
Leave a Comment

Cultivating the starter: Day 6

First thing on hitting the kitchen this morning, the two-year-old grandchild runs to the step stool. “Get my stool, YayYay!” Meanwhile the six-year-old pulls up her shorter stool, excited to see what’s happening with our starter.

Day 6: Our starter is a little bubbly and a lot hoochy

Day 6: Our starter is a little bubbly and a lot hoochy

Last night, around ten o’clock, there were a lot more bubbles. Now the starter has deflated and hooch has formed. That tells me the yeast have consumed all their food. Perhaps it is time to start feeding the starter twice a day.

Day 6: Measuring the flour to feed our starter

Day 6: Measuring the flour to feed our starter

Cooking together is a fairly passive way to teach math concepts. Our granddaughter is learning fractions while we measure and pour.

Day 6: The six-year-old whisks the refreshed starter

Day 6: The six-year-old whisks the refreshed starter

Stirring the bubbles and hooch down, while incorporating the flour may not seem like science now, but by the time she’s doing science projects in school, it will start to  make sense.

So while we nourish our starter, we nourish our hearts and minds. What’s not to love about that?

I'd love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s