Friday, April 30, 2010
Apparently I have a live culture underway. The bubbles are the result of the live yeast and are the byproduct of the yeast "eating" the flour I have provided. Apparently these would be yeast farts- though I will not point that out to potential consumers of my sourdough bread.
From now on, each day I will take out half of the mixture and add back 1/2 cup of water and 1/2 cup of flour to keep feeding the starter. In a week or so, I will have a viable "mother" starter that I can use in place of commercial yeast to produce bread. Then the fun begins.