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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.
2 comments:
I am really disappointed. First you come to our house and brag about how you don't do anything but sit around and read books all day in your pajamas, which inspires me to embrace my current lack of motivation, rather than nervously tiptoe around it. Now you're exhibiting all kinds of motivated behavior. I'm soooo confused.
~dr
I can make bread in my pajamas- saves me getting dressed and driving to the bakery!
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