Welcome to Day 4 of the Sourdough Starter from Scratch Challenge! Today your starter should be showing some real signs of life: lots of bubbles and a buoyancy upon being stirred. It also should have a pleasant, tangy aroma. But given we are all in different environments, and we've all used different flours and water sources, our starters will all be in different phases. Depending on how your starter is behaving and what you did yesterday, jump ahead to the appropriate step/video: If you fed your starter only once on Day 3, start here:Today you will stir your starter; then feed it with 128 grams each flour and water, and stir it until smooth. Place it in a cozy spot, and monitor its progress. Here's your video guidance:
If you fed your starter twice on Day 3, start here:Today, it's time to make an offshoot. You will transfer 100 grams of your starter to a new vessel — this vessel can be roughly 1 qt in size — and feed it with 100 grams each of flour and water. Here's your video guidance:
If you made an offshoot on Day 3, start here:It's time to feed your offshoot again. Today you will discard most of it, leaving 50 or so grams behind, and you will feed it with 100 grams each flour and water. Here's your video guidance:
If on Day 4 your offshoot doubles, start here:Today, you will try the float test. Here's your video guidance:
If on Day 4 your offshoot doubles again, start here:At this point, you have options: continue feeding, use your starter in a bread recipe, or store it in the fridge. Here's your video guidance:
Don't forget to record your work! As always, if you have any questions, please ask them here. |
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