Well, it's over. Ten days of wait and worry are over, and my starter is now complete. I fed it one last time, mixed, and waited. The scent was surprisingly not like a fruity, alcohol-based dessert, rather a tangy, tart, sourdough fragrance was emitted from the goo. I now have my sourdough starter indefinitely. Stored in the refrigerator, and fed monthly, this goo can be responsible for many loaves of bread, pizza doughs, foccacias, and even English muffins. I have yet to bake with it though, so I suppose that will be the true test of both my competence and the hardiness of my goo.
5 Comments:
"I now have my sourdough starter indefinitely."
With so many disasters and grid-meltdowns, maybe you could check on how often to feed starters when there's no power. I lost mine during an extended power outage (it smelled incredibly vile!). I always see the recipes giving schedules to feed for the fridge, but not at room temp.
I'm going to start a new one with yogurt, and if that doesn't work out, I'm going back to the natural yeast in the air kind.
As a big fan of Cheese Board City Bread and sourdough English muffins, I await the results of your use of the finished goo with great interest.
Will you please make some dam bread already!
I can't wait to see the fruits of your labor! I've never done a foccacia with my starter. Sounds interesting...
Congrats! I can't wait to see what you make with it!
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