The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Day six for my starter

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chuppy's picture
chuppy

Day six for my starter

After six days of feeding the starter I can see plenty of bubbles and some rising in the mix.

 

The instructions said to add 1/4 cup flour and 1/4 cup spring water. The smell is quite unique, despite the lack of growth I'm expecting to see by now. Am I on the right track? At this point in the starter I was expecting to see more doubling inside the jar. That would indicate the mixture is almost ready for bread correct? As of yesterday there was alot of activity, but today the outcome is alittle different. Begginners luck?

Chuppy

Comments

SourdoLady's picture
SourdoLady

It's a bit hard to see the bubbles in your picture. Does the surface show lots of bubbles? Describe the 'unique' smell--yeasty? winey? (both good smells). Tonight try adding extra flour to make it quite thick and see if you get more volume by tomorrow (it will take 12 hours or more, in all likelyhood). I think you are definitely on the right track and just need a couple more days of feeding before you bake bread.

chuppy's picture
chuppy

Sourdolady,

There are loads of bubbles!!!

'unique' smell--yeasty? winey? That's exactly what the smell is like. As you say in your recipe for this starter, the batter seems to go flat for a day or so and then come to life after day 6 or 7. I'm at day seven tommorrow. We'll see what happens then. Thank you for your help. I'll keep you posted.

Chuppy