On Monday I began a new project...making a sourdough starter from wild yeast and since I live right next door to the Marin Headlands here in Sausalito, with lots of trees, bushes and grass around I thought I might be able to capture some of the wild critters.
I guess it worked.
On the first day I combined a cup of KABF and a cup of lukewarm, filtered water in a mason jar and let the jar sit outside, lid open, on my deck for a few hours then took it inside, closed it and let it sit at room temperature overnight. As you can see in the first couple of pics, there wasn't much going on and the starter looked more like white paint. No smell, either, other then flour and water.
The second day the starter started to bubble slightly as you can see in the pic labeled Day 2. No significant smell, though. At this point there wasn't any feeding going on at all. I took the starter back outside onto my deck and again let it sit with the lid open, this time for only a couple of hours. I took it back inside, closed it and let it sit at roomtemp again overnight.
This morning, Day 3, it was a whole different story, though.
When I got my morning coffee and checked on the starter, I noticed a good amount of gas build-up when I opened the jar. The smell was very pleasant...like sour milk. Now, I don't know if that's good or bad since my knowledge of starters, especially sourdough ones, isn't that vast so maybe someone can chime in here at this point. It also had a great amount of bubbles on top as you can see in the last pic.
At this point I decided to feed it half a cup of KABF and half a cup of lukewarm, filtered water. Forgot to take a pic of it afterwards but since I know that a healthy starter can double or even triple in size I left the jar open just a crack because of the gas production.
I'll take a pic tonight when I get home but I'm really wondering if the "sour milk" smell is appropriate or if the starter's bad already?