My Sourdough is working !

[canadianbacon]

I made some starter 2 days ago, this morning it really has kicked in.....

see pix here I took about 15 mins ago:

http://www.yummybeer.com/sourdough/

( it would have started faster, but the first night I left it in a cold place )

what's in the jar ?

4 tablespoons of flour
4 tablespoon of water

that's it !

You can see that bubbles are starting to appear......... I was reading yesterday on the sourdough forum that Jeff posted , that many make
amazing bread with no use of flour whatsoever.... very amazing.....

Mark

[pftaylor]

Bacon,
Your starter looks great.

One question: All the information I found indicated that you should use equal amounts of flour and water by weight. Which would mean twice the amount of flour relative to water since water is twice the weight of flour. So in your case it would be 8 T of flour to 4 T of water. What are your thoughts?

[canadianbacon]

Hi there Peter ?

That's a really good question, and I just don't know...... I'd have to look into that, that's the info I got from the
sourdough group, * I believe * unless I read it wrong, you probabally are correct though,

thanks for that, as I'm going to check into it.

Mark

[pftaylor]

Peter, Pete, Pietro, Pedro, call me anything you like. It's all good...

I started out with equal amounts as well and then went with the 2:1 ratio. My culture is very healthy after one week.

[DKM]

I need to try this.

DKM

[canadianbacon]

ok thanks 

Rye flour will work much better than all purpose, but that's what I have onhand at the moment.  One woman told me
it will take about 3 weeks for all purpose flour to really get that "sourdough" taste... anyway I've got time :-)

Mark