A few of you commented that your starter was NOT smelling sweetly sour…but more like…well none of you said exactly. Although Cindy’s husband said that it smells like some of the calls he goes on (he is a fireman/paramedic).
May I suggest a description something like a cross between a dirty gym socks and baby spit up? Okay…so sorry. DON’T let this discourage you from making sourdough!!!!! It gets better I promise! And…the sourdough bread doesn’t taste like the above mentioned descriptions. I PROMISE!
So…Day 5…if sniffing your sourdough starter makes you want to cough, gag, and run screaming from the room with tears running down your face…it’s doing exactly what it’s supposed to be doing. Good job creating a stinky masterpiece. :)
This morning a lot of liquid had risen to the top of my starter…and it had a frothy film on the top of the liquid. The froth was darker than yesterday and there was less of it. This is normal.
Elias saw this picture on my computer screen and said,
“Oh WEIRD…what IS that?”
Oh how I love posting weird pictures on my blog…
So…a note about stinky…SOUR…sourdough:
The more liquidy and soupy your sourdough starter is…the more sour it is going to be/taste. Some people like their sourdough to have a very strong taste. My family and I don’t prefer it quite so sour.
Since this is Day 5 and there are only two days left before I make bread from my starter (woohoo!)…I decided today to start making my starter a little thicker to help with the over-sourness factor.
This morning I added one cup of flour as normal…but only 1/4 cup of water. I also poured off most of the liquid that had risen to the top again before adding the flour/water. As I stirred in the flour/water…it all mixed in just fine and was by no means too thick to stir. So, depending on how thick or runny your starter is at this point, you may want to adjust the amount of water you add.
Several of you have asked if I would be sure to walk you through the sourdough bread making steps. ABSOLUTELY. I would NOT dare tell you how to make a sourdough starter and then leave you hanging about making the bread. It’s a tiny bit of a different process than making “yeast breads”…but it’s SO not hard to make. I’m getting so excited to finally be able to make my sourdough starter into bread! Yay!
So…anyone care to leave a description of how their sourdough is smelling by now?