Brand new baby Sour Dough Starter, it’s nothing fancy – just flour and water. You can see it up the sides of the jar where I had a fork in there beating the lumps out. This is freshly made.
Day 2. This is the point at which I had to compost the first one. Fortunately, this one is healthy; and it has been fed.
Day 3. It has started to ferment. It’s starting to smell like yogurt, which is good.
Day 4. Fed, and getting too big for its jar. Time to bake!
Sour Dough Biscuits! (For kiwis they are much like scones)
OK, there is a muslin cloth over the top of the jar to keep dust and the likes out, if you put a lid on it… Can we not discuss the potential mess of exploding glass jars filled with fermenting flour and water?
Needless to say attempt two went quite well.