Cultivating a starter, Sourdough starter discards, The Sourdough Journals
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Day 16: Cultivating the Starter

For the first time today, we clearly see that the starter has risen, then fallen. Judging from the rise-fall line, it didn’t quite double in height, so we need a few more days to reach doubling action. Perhaps tomorrow!

Day 16: Starter has risen above the fill line, then left a track where it fell again

Day 16: Starter has risen above the fill line, then left a track where it fell again

What’s more, on the surface we see larger, wetter bubbles than any day earlier. I’m feeling mighty encouraged!

Day 16: Larger, wetter bubbles on the surface indicate more yeast activity

Day 16: Larger, wetter bubbles on the surface show more yeast activity

You may have noticed I rarely show photographs from the second feeding each day. That’s because they are so similar. Tonight, we had more of what you see in these photographs.

As for the excess starter, I used two and a half cups today. One cup went into these cheesy sourdough biscuits, which is a variation of YayYay’s whole wheat sourdough biscuits.

Day 16: Sourdough biscuits hot out of the oven, filled and sprinkled with grated cheeses

Day 16: Used one cup excess starter in these cheesy whole wheat sourdough biscuits

First thing this morning, my two-year-old granddaughter asked for biscuits. She loves them, and she loves cheese. Most of all, she likes baking with me in the kitchen. She is learning how to measure and pour, and she helped portion out the dry ingredients for these little lovelies. What a treat it is to cook with the little ones, yes?

In addition to the biscuits, we made two sponges, one for whole wheat sourdough English muffins, which are proofing as I type this, and the other for a batch of regular muffins. That one is still rising. I’ll decide in the morning whether to make them plain or fruity. What do you think? Should I dress them up with berries or bananas and nuts? What’s your favorite breakfast muffin?

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