Good morning. I’m so glad you could join me today.
Grab a cup of coffee and a warm muffin from the basket and join me to peek at how the sour dough starter is coming.
Well, I lifted the cloth to take a peek. It almost has the smoothness you might see in a brand new tub of cottage cheese. Almost lumpy, but still flat. Okay, and beige, instead of white.
Also there is a bit of liquid on the surface, slightly brownish in color. Anyone know if that’s okay? I mean the color of the liquid.
Most importantly, it smells like yeast. I didn’t stir it (am I supposed to or not?), but did move it to a warmer location in the living room, I noticed the area it was in for about 7 hours was around 72 degrees instead of the recommended 85.
I have tried to be a very good girl and would like a camera for Christmas.
Anybody have any thoughts on what I’m seeing?
Did you start yours?
If so what is going on with it?
If you have a picture, please e-mail it. So I can put it in the next post.
At 23 Hours: Okay, everything is beige and bubbly. It now looks how I thought it might. I have had a beast of a time keeping the darn thing warm enough. Temp came down, stopped bubblin’. Temp at 85, happy starter. Very strange creature is this sour dough. I guess we will see tomorrow night.
Gave it a little stir since it looked a little… separated.
At 29 hours: Beautiful bubbles..like beige whipped cream that you are blowing bubbles in with a straw.
Post mortem note:
There, right there at 29 bubbly, frothy hours. That is where I should have used it or refrigerated it.
(Neighbor Nancy ties on her black apron to mourn the death… or perhaps, murder of her lovely sour dough starter.)