Six days ago, I set out to prove that sour dough starter just happens. Never mind that bread has been made this way forever. Somehow, it just seems odd that this will grow yeast. I wanted to this to be a pure from scratch sour dough made from whole wheat flour, water, maybe a little sugar,and naturally occurring yeasts in my kitchen. No I didn't add the yeast, apparently they are airborne.
On day three, the flour/water mixture did a bubbling thingy, but still didn't smell or taste of sour dough starter. Two days ago, it had the distinctive sour dough taste. At that time, I put it in a plastic freezer baggie, gave it some more water and flour as well as a little bit of sugar to get it going. Then it was placed back on the counter. Today, it looked like my other starter - all bubbly and frothy, just light brown instead of white. The baggy was doing the balloon trick. My other starter has been known to walk off of the counter.
I decided to take a smell of the new batch and see if it was right. YOWWWW, this sour dough starter has a wicked aroma. Definitely sour dough, but man it made my nose burn. I didn't remember the other sour dough starter ever smelling like that, so I got it out and repeated the experiment. Note to self, do not stick your face into any baggie of sour dough starter and take a big whiff. Nose burning, eyes watering, lesson learned, I just haaaad to do it twice.
It's the soil temperature that matters
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