It looks like everything is working out properly! How can I tell? Bubbles.

If your wild yeasts are working, and fermenting away, you’ll see little bubbles on the surface of your starter. Mine looks like this:


If you’ve got a starter, well… started and it hasn’t got bubbles yet, give it some more time, sometimes it takes longer to get going.

Soon, the characteristic smell of sourdough should get stronger. Right now, if you take a sniff of mine, it  smells like wet flour. The presence of the bubbles show that the wild yeast culture is becoming active, and as soon as the lactic acid starts to build up the sour tang should become apparent.

The process: on both day two and three, you want to add more flour and water, again in equal amounts.  Stir the starter smooth after the additions and then just cover (don’t seal) and let those bacterial cultures get happy your jar.

Phase one is complete! Now, for the next days here is what you need to do:

  • day-3Day Four (That’s Tomorrow): Just give your starter a good mixing until it is smooth. If you’ve got it in a jar, you can actually just give it a good agitative shaking and save yourself a spoon to wash (but really, is one spoon that much to wash?).
  • Day Five: Another day with just stirring. There is a lot of flour and water in there right now, the yeasts won’t dry out or starve.
  • Day Six: Feed your starter about 1/2 C flour and an equal amount of water. Stir smooth.
  • Days Seven, Eight and Nine: Repeat steps for Four, Five and Six.

On Day Ten, if all goes well, it will be time to bake some bread! Next Thursday is the date we get to see the fruition of all of this stirring labor.

I hope everyone is doing well in blog land.