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Tuesday, June 5, 2012

Diary of a sourdough starter: day 3

Day 3, AM feeding.  It's good and bubbly.  Fed it 1/3 cup (40 g) white flour, 1/3 cup (80 mL) lukewarm water. Stirred in with a wooden spoon. Then covered it back up with the tea towel.

after a good night's sleep the starter is quite bubbly

Day 3, PM feeding.  Beginning to have fermented smell (faintly like alcohol). Fermented liquid forming around edges of bowl.  It's looking good. And my kitchen isn't even that warm, maybe 65 degrees F (18 C) today. I've got the bowl above the oven, and next to the toaster, so it gets a bit of warmth at times. Almost to the halfway point, when I'll need to scoop some out and use in pancakes, or I risk it bubbling all over the place. Fed it 1/3 cup (40 g) white flour, 1/3 cup (80 mL)lukewarm water and stirred. Then covered it back up with the tea towel.

in the late afternoon before the second feeding of day 3,
you can see the fermented liquid developing along the edges of the starter
For more info on making your own sourdough starter see

to proceed to Day 4 see

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