After nineteen days, my wild yeast whole wheat sourdough starter is active, bubbly and percolating along just fine. Time to make some bread! But first, I use some of my excess starter to make whole wheat banana nut muffins with just the right amount of sweet and tang.
The sponge rose so well from the discarded starter that I am heartened. In just two days, I can try my first loaf!
For the first time today, we clearly see that the starter has risen, then fallen. I’m mighty encouraged!
The starter appears not to have risen overnight, but when I lift out a couple of tablespoons starter, I am gratified to see it is frothy and full of gassy bubbles.
I cull two tablespoons of watery starter, to which I add two tablespoons freshly ground flour, two tablespoons filtered water, and a few drops vinegar. Then I draw a line outside the jar at the fill level. Crossing fingers the bubbles return!
I decided to try another experiment: Feeding the discard jar a little flour each time I dump more starter.
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.