How to make a natural rye sourdough starter
Detail 2 of 5
12:00 - 24:00 hours
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HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
Observation: tiny bubbles grow, I needed a magnifying glass to take the photo, the picture shows the bottom rim of the glas, some gas development, plastic cover has a light "pop", screw top of glass has a tiny "pfft" when being opened.
12:00 hours into process
first bubbles
Add 25 g water and flour each, mix thoroughly and put back on warm spot - temperature is 82 F (27C). I figured that there was little activity at this point, so why feed a lot. It would have been ok to feed 50 g as well.
feeding
after feeding
Observation: more bubbles, larger, no more magnifying glass needed, temperature is 81 F (27C)
18:00 hours into process
more bubbles - plastic
container
more bubbles glass
container
Observation: More and larger bubbles and volume has increased. Culture smells foul, surely not usable now.
24:00 hours into process
before feeding
consistency softens
Add 50 g water and flour, mix thoroughly and put back on warm spot.
after feeding
HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
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