Almost no bubbles on the starter today, and when I stir it down, it is almost entirely liquid. You would hardly know this is a flour mixture.
It still smells relatively sweet, although I have to admit my olfactory sense is somewhat diminished at my age. When we opened the container yesterday, the Little One said, “Ewww! What’s that smell?”
She allowed it wasn’t all that unpleasant, but she did mention the “smell” several times more. It gave us a chance to talk about fermentation and the living organisms feeding on our flour, drinking our water and belching out gasses.
With no bubbles today, I need to decide which way to go next. I could start twice-daily feedings, as other sites have suggested, but since I’m using SourdoLady’s recipe, I will follow her advice and add one-quarter teaspoon vinegar for the next few days. She says this will cut the pH a little more and “wake up” the yeast.
Are you cultivating a starter?
I’m curious to learn if you have a starter going, and if so, where are you in the process? How is it working for you? Which method did you use?