The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dvalentine10's blog

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dvalentine10

After a recent failed attempt to make Tartine's basic country loaf, I decided to change up my starter.

I now feed 50 grams of starter 50 g water + 50 g flour. I feed it every 12 hours. (On a related note, this seems a little too fussy. Do I really need to do this all the time?)

I store it in a glass pint jar on the top of my fridge. I keep it screwed shut.

The starter shows strong bubbling activity, though I can't get it to double in size. It maybe -just maybe - gets to be a third larger in a 12-hour span.

What's most amazing about it is that after 12 hours, it smells extremely strongly of apple vinegar. Also, when I unscrew the lid, the inside of the container is pressurized from all the yeast activity (I assume).

My question for you: Am I on the right track? Is something crazy happening here?

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