I’m combining today and tomorrow because tomorrow is Sunday and it’s always hard enough getting all six of us ready and out the door for church on time without stopping to post pictures of sourdough starter. It just might push me over the edge to insanity. :)
This morning my starter didn’t have any liquid hanging around anywhere. I think it is because yesterday I started working to thicken my starter so that it wouldn’t be SO sour. If you remember, I only added 1/4 cup of water. I’m glad I did that. It’s getting to be more of the consistency I want it to be now.
Today was graduation day for us. (Oh, I couldn’t be more proud.) My starter went from big glass jar to big glass bowl. I didn’t want sourdough overflowing all over the place.
Again today, I added a cup of flour and only 1/4 cup of liquid. Here is a picture of how thick my starter is now.
I layed a big piece of cheesecloth over my bowl without securing it with anything.
On Day 7…just do the very same thing by adding 1 cup of flour and enough cold water to make your starter as thick (less sour) or as thin (more sour) as you want. I may try to pop back in briefly if I feel like there’s anything important I need to tell you about the Day 7 process.
And GUESS WHAT?! On Monday we can make BREAD!!! Would it surprise you to hear that the only ingredients you need to have ready to go are more flour and water…and some salt? (I use Redmonds Real Sea Salt.)