yeasty adventures
On sunday night I started my sourdough starter by the recipe of "wild fermentation" (i do think the book is as exciting as it sound)
this being my first time of ever fermenting anything of course i dont really know much.
I mixed my plain flour with my water and the water of some cooked potatoes as i heard yeasties like that especially, in a ratio of 1/1
i took some plain white cotton and put that overtop, since i dont have any cheesecloth.
then i waited.
by the next morning the flour sunk down to the bottom and the top liquid looked kinda brownish, like the recipe said it would, so far so good.
on tuesday morning I found thick (about an inch) frothy layer on top of my mixture! I got really excited about this, since it shouldnt have happened quite that soon.
excitedly i gave my starter its first feeding after stirring vigourously, existing from a table spoon of flour.
when I came home everything looked just fine, the thick frothy layer was still very apparent, by the time night had come the dark liquid floated on top once more and my thick frothy layer had dissapeared.\
When i woke up this morning there was still no froth, after reading up online i bit i decided to feed it once more, hoping to return the activity, but when i came home a few hours later there was still nothing to be seen.
after alot of googeling i now found out that the first froth i saw was not, as i thought, yeast, but rather a different bacteria that masquerades as yeast. yeast could indeed not have entered my mixture so soon, as yeast requires alot more of an acidic environment, which is now indeed present in my mixture.
according to the same website i read, as long as i continue to stir vigourously, about 3 times a day, and keep up the feeding it should still turn out ok, so im just hoping for the best here.
and so my fermenting adventures continue.
this being my first time of ever fermenting anything of course i dont really know much.
I mixed my plain flour with my water and the water of some cooked potatoes as i heard yeasties like that especially, in a ratio of 1/1
i took some plain white cotton and put that overtop, since i dont have any cheesecloth.
then i waited.
by the next morning the flour sunk down to the bottom and the top liquid looked kinda brownish, like the recipe said it would, so far so good.
on tuesday morning I found thick (about an inch) frothy layer on top of my mixture! I got really excited about this, since it shouldnt have happened quite that soon.
excitedly i gave my starter its first feeding after stirring vigourously, existing from a table spoon of flour.
when I came home everything looked just fine, the thick frothy layer was still very apparent, by the time night had come the dark liquid floated on top once more and my thick frothy layer had dissapeared.\
When i woke up this morning there was still no froth, after reading up online i bit i decided to feed it once more, hoping to return the activity, but when i came home a few hours later there was still nothing to be seen.
after alot of googeling i now found out that the first froth i saw was not, as i thought, yeast, but rather a different bacteria that masquerades as yeast. yeast could indeed not have entered my mixture so soon, as yeast requires alot more of an acidic environment, which is now indeed present in my mixture.
according to the same website i read, as long as i continue to stir vigourously, about 3 times a day, and keep up the feeding it should still turn out ok, so im just hoping for the best here.
and so my fermenting adventures continue.