Day 3 and 4
My sour dough starter is not doing a whole lot other than sitting on the counter and bubbling away. This is still staying out uncovered however I did end up moving the crock up to my second floor bedroom where it was warmer. With the heat we have been having here in Upstate New York, the starter seems to be doing better in the warmer environment.
I have been stirring it one to two times a day since the fermenting liquid needs to be stirred back in to keep the starter active. The sour dough starter is starting to have a slight sour smell to it. I think that may be a good sign?!?!
You must log in to post a comment.