If you have a starter going and a cup of whole wheat flour, you can put these piping hot biscuits on your table in 30 minutes.
Woo hoo! The starter is alive. According to SourdoLady, two weeks from today, my starter should be active enough to bake bread. That will be Day 22, June 25. Can’t wait!
With virtually no bubbles today, I need to decide how to proceed. 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.
Stirring the bubbles and hooch down, while incorporating the flour may not seem like science now, but by the time this child participates in science projects in school, it will start to make sense.
This morning a thin layer of hooch percolated on top of my starter. According to the King Arthur Flour blog, Flourish, this liquid is alcohol, a byproduct of the fermentation process.
Today is the day that SourdoLady instructs us to measure out 1/4 cup of the starter before feeding and to discard the rest.
Gobbling and growing like crazy the past few days, the fat, gassy bacteria belch off hundreds of paunchy little bubbles.
The fresher our flour, the more of the vital lacto-bacillus and yeast organisms, so we grind up fresh, organic wheat berries to get all the good beasties into our sourdough we can
First, we ground wheat berries in a coffee grinder. To two tablespoons of our fresh-made flour, we added two tablespoons fresh-squeezed orange juice.