When I pull my nearly 3-week-old starter from the refrigerator, it looks so bad, I think I may have lost it. Two feedings later, it’s back full strength and I’m ready to try a new whole wheat sourdough bread recipe.
Curiously, the discarded starter seems much more active than the cultivating starter
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!
Before putting the starter to bed for the night, I drew a black line to show the level right now. Tomorrow morning, we will see how much the starter has risen overnight.
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.
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.