Woo hoo! We are past the two-week mark. Even more exciting? When I checked this morning, the starter had nearly doubled in height. Take a look!
By all accounts, the yeasts are nearly active enough to bake. Just a few more days, perhaps. We are getting close.
Comparing the starter and the “discards” side by side, once again, we see lots more active bubbles in the discard jar. Surface bubbles on the starter jar have burst and nearly collapsed back into the slurry, but the fluffy, pillowy texture, when I aerate with a fork before feeding, reveals plenty of subterranean yeast action.
I can’t help wondering if this success is because I switched back to using freshly ground flour, and not commercially ground. Of course, it could be that the yeast are reaching their peak, as they should at this stage.
I didn’t get a chance to bake today, but I did find a muffin recipe I’d like to try. Like all the others, it uses just one cup of the starter, but hey, one cup is better than no cups. I don’t have the the six-year-old tomorrow, but with luck, the two-year-old and I will get to measure and pour and fill. She always says, “Can I help, Yay-Yay?”