It was slow to begin with. Tiny bubbles appearing on the surface and the emulsion like paste beginning to take on a faintly acidic and not unpleasant aroma.
As advised by Harold McGee (not personally) I kept it in the fridge, spooned off half the bubbly mass each day and replenished it with fresh flour and water before putting it back into the cold – a temperature where yeasts can thrive but bacteria cannot.
Only yesterday I neglected to return it to the fridge. After stirring in flour and water I left it on the side whilst I took a seat by the back door to spend a happy half hour plucking the last two game birds of the season.
That’s not a euphemism. They were partridges.
By the time I’d finished, the sourdough had seemingly gained awareness and was unhappy with the restrictive confines of the glass jar…
Bread is but a day away.
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6 comments:
Argh! It lives, it lives!
At least it's a sign that your starter is alive and kicking ;-) Looking forward to seeing the bread!
Bummer! Still able to save 'em? By the way, I'm a chef/med-student writing stories and stuff about food too. Check out my web if you're keen. Cheers!
IT'S ALIVE! Oh yes, that's the point. Well a very good sign in that case!
That's strangely appetizing. Can't wait to see the bread that comes from it!
Your starter looks in great form! Looking forward to seeing how the bread turns out.
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