Okay, so because there was a power out today, I really wish I would have posted this on the 24 when I filmed it, because it just so happens that the sourdough seems to be working this time with the addition of the yogurt whey being added to it so the sourdough starter can get a healthy dose of the necessary bacteria. Can't wait to start using it and seeing it rise to about double everyday.
Right now though, it actually smells like a beginning sourdough starter and I've been testing it everyday to see if the little test amount floats in the water. It's getting lighter weight in the water though and little bubbles come from the starter when it's in the water. I think that's a good sign. I'm also doing the discard of about half of the starter each day as well, and keeping the discarded amount in the fridge. I think I want to make sourdough discard waffles next week. It'll be great to see what that tastes like.
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