April 30 - abt 6 PM
Yeah, off schedule. Taking a couple of days off work does that to one.
That said, I skipped tending Baby on Wednesday and did a feed early Thursday AM. She seems to tolerate that so I may continue doing 4/4/2 feeds every other day. We'll see. Meanwhile I saved the discard, fed it with a couple ounces each of water and flour, and put it in the fridge to work with later.
I do think I'm gonna invest in some widemouth jars...I think they'll be easier to work with for storing and working the starter.
Been watching more YouTube videos on breadmaking and it appears I'm gonna have to embrace the artisan loaf concept and save the loaf pans for yeast bread baking.
Thursday, April 30, 2020
Tuesday, April 28, 2020
Sourdough Journal 4/28/2020
Tuesday April 28 - abt 2 AM
Baby's still active - today's high water mark was at the shoulder of the quart Ball jar.
Side note - I always wondered about the flour and water paste the old boys on the moonshiner shows on TV used to seal joints on their stills...I don't doubt it now...cleaning dried starter out of the jars is a chore!
Anyway...the usual 4/4/2/clean jar routine. I think I'll save tomorrow's discard to make a sponge - apparently that's what the fed starter one uses to make bread dough is called - and perhaps bake Thursday or Friday.
Baby's still active - today's high water mark was at the shoulder of the quart Ball jar.
Side note - I always wondered about the flour and water paste the old boys on the moonshiner shows on TV used to seal joints on their stills...I don't doubt it now...cleaning dried starter out of the jars is a chore!
Anyway...the usual 4/4/2/clean jar routine. I think I'll save tomorrow's discard to make a sponge - apparently that's what the fed starter one uses to make bread dough is called - and perhaps bake Thursday or Friday.
Monday, April 27, 2020
Sourdough Journal 4/27/2020
Monday, April 27 - abt Midnight
No, Blogger didn't eat my Sunday entry - I didn't make one.
I also didn't tend my starter. Bad me.
Went for a motorcycle ride Saturday morning, came home, puttered around the house a little, then laid down for a nap. Mistake. Woke up early Sunday morning intending to feed Baby, then fell back to sleep. One of the downsides for me of working a non-standard shift is my sleep schedule is all out of whack and weekends doubly so.
I tended to Baby a little while ago. The texture was smoother - not bubbly - and there was a beer note to the smell. 4 oz water, 4 oz flour, 2 oz starter, clean jar, discarded the rest.
Probably going to attempt another discards bake in a couple of days after I make sure she's still active, and going to try not to make the same mistakes as the first bake.
No, Blogger didn't eat my Sunday entry - I didn't make one.
I also didn't tend my starter. Bad me.
Went for a motorcycle ride Saturday morning, came home, puttered around the house a little, then laid down for a nap. Mistake. Woke up early Sunday morning intending to feed Baby, then fell back to sleep. One of the downsides for me of working a non-standard shift is my sleep schedule is all out of whack and weekends doubly so.
I tended to Baby a little while ago. The texture was smoother - not bubbly - and there was a beer note to the smell. 4 oz water, 4 oz flour, 2 oz starter, clean jar, discarded the rest.
Probably going to attempt another discards bake in a couple of days after I make sure she's still active, and going to try not to make the same mistakes as the first bake.
Saturday, April 25, 2020
Sourdough Journal 4/25/2020
Saturday, April 25 - abt 3 AM
I have two loaves of home-baked bread cooling on the stovetop.
The fed discard from Wednesday's feeding bloomed nicely, so Friday before I left for work I made dough using a recipe I found online as a guide, figuring to let the dough rest and rise while I was at work then shape it, pan it, rest it again, and bake it Friday night after work.
I started with 3 cups of AP flour and 1 1/2 tsp salt in the KA mixer bowl, combined it with the whisk, then added two cups of starter and a cup of water and mixed with the paddle until the dough started coming together, then switched to the hook and let it knead for abt 10 mins.
I chose to leave the dough in the mixer bowl (stainless steel), covered it, and left it on the stove.
When I got home I was surprised to find batter instead of dough, though it appeared to be quite active in the bowl. After some thought I figured I'd try to salvage it by mixing in some more flour.
It probably took a couple of cups (I wasn't measuring, just watching the dough react to the hook) before the dough started pulling away from the sides of the bowl and forming into a ball on the hook. The recipe I was using for guidance indicated it would make one loaf (maybe bigger pans?) but it looked to me like I had enough dough for two loaves.
Of course, I had to find the pans, dump the junk accumulated in them, wash them, then grease them.
When I got back to the mixer, the dough had reverted to batter again. I stirred in another cup or so of flour, got a nice ball going on the dough hook, turned out the dough onto a floured board, divided it into two roughly equal portions, kneaded each a bit to pick up a little flour and knock the 'sticky' off it, rolled it into rectangular shapes, dropped in to the pans, and put the pans in the oven to rest and rise.
Abt an hour and a half later, both loaves were crowning above the pans so I moved the pans to the counter, and set the oven to 400*F. When the oven was up to temp, I put the bread in and set a 30 minute timer. After 30 mins the tops were very light brown and the sides and bottoms appeared to be fully baked, so I gave them another 5 mins to see if it would help with browning the tops.
After another 5 mins, I pulled the pans, dumped the loaves and let them rest on the stove grates to cool.
Both loaves feel heavy for their size - perhaps a little more rise time in the pan is needed?
The crust isn't as brown as I expected - perhaps a little longer baking time is needed, or dressing with oil or butter before baking?
The texture is even but a bit thick. I presume if I'd added enough flour initially and it all had time to work it would turned out lighter or "fluffier".
The taste is good - just a slight tang or sour under the butter. I'll try toasting it later today if the kids leave me any.
Baby got the usual. Thinking abt doing smaller daily feeds or perhaps storing her in the fridge and feeding once a week - between the starter and the baking I've gone thru most of a 5 lb bag of flour this week.
I have two loaves of home-baked bread cooling on the stovetop.
The fed discard from Wednesday's feeding bloomed nicely, so Friday before I left for work I made dough using a recipe I found online as a guide, figuring to let the dough rest and rise while I was at work then shape it, pan it, rest it again, and bake it Friday night after work.
I started with 3 cups of AP flour and 1 1/2 tsp salt in the KA mixer bowl, combined it with the whisk, then added two cups of starter and a cup of water and mixed with the paddle until the dough started coming together, then switched to the hook and let it knead for abt 10 mins.
I chose to leave the dough in the mixer bowl (stainless steel), covered it, and left it on the stove.
When I got home I was surprised to find batter instead of dough, though it appeared to be quite active in the bowl. After some thought I figured I'd try to salvage it by mixing in some more flour.
It probably took a couple of cups (I wasn't measuring, just watching the dough react to the hook) before the dough started pulling away from the sides of the bowl and forming into a ball on the hook. The recipe I was using for guidance indicated it would make one loaf (maybe bigger pans?) but it looked to me like I had enough dough for two loaves.
Of course, I had to find the pans, dump the junk accumulated in them, wash them, then grease them.
When I got back to the mixer, the dough had reverted to batter again. I stirred in another cup or so of flour, got a nice ball going on the dough hook, turned out the dough onto a floured board, divided it into two roughly equal portions, kneaded each a bit to pick up a little flour and knock the 'sticky' off it, rolled it into rectangular shapes, dropped in to the pans, and put the pans in the oven to rest and rise.
Abt an hour and a half later, both loaves were crowning above the pans so I moved the pans to the counter, and set the oven to 400*F. When the oven was up to temp, I put the bread in and set a 30 minute timer. After 30 mins the tops were very light brown and the sides and bottoms appeared to be fully baked, so I gave them another 5 mins to see if it would help with browning the tops.
After another 5 mins, I pulled the pans, dumped the loaves and let them rest on the stove grates to cool.
Both loaves feel heavy for their size - perhaps a little more rise time in the pan is needed?
The crust isn't as brown as I expected - perhaps a little longer baking time is needed, or dressing with oil or butter before baking?
The texture is even but a bit thick. I presume if I'd added enough flour initially and it all had time to work it would turned out lighter or "fluffier".
The taste is good - just a slight tang or sour under the butter. I'll try toasting it later today if the kids leave me any.
Baby got the usual. Thinking abt doing smaller daily feeds or perhaps storing her in the fridge and feeding once a week - between the starter and the baking I've gone thru most of a 5 lb bag of flour this week.
Friday, April 24, 2020
Sourdough Journal 4/24/2020
Friday, April 24 - abt 12:30 AM
Bear with me when I discuss days and nights - I've worked a non-standard shift for the last 21 years, and for most of my working life in general. I now work 2 PM - 10:30 PM, so I get home around 11 PM if I leave the shop on time.
When last we met, I had put the jar with the discard in the fridge. When I got home last night (Thursday night) I pulled the jar out of the fridge, cracked the lid, and left it on the counter to warm up.
This morning, (Friday morning, a hour or so later) I measured a dry cup of flour and a liquid cup of water, put them in a glass bowl, and stirred and scraped the discard into the mixture. Nice yeasty nose! I put the bowl on a cookie sheet in case of overflow, loosely covered the bowl with plastic wrap, mostly to protect the towel, and a kitchen towel, and put it on top of the stove. If all goes well I should be able to start a batch of dough for baking Friday evening or Saturday morning.
Baby got the usual - 4 oz water, 4 oz flour, 2 oz starter, clean jar, and back behind the coffee maker. High water mark was at the jar's shoulder, texture was bubbly and odor was wonderfully yeasty. I think the fresher unbleached flour is making a difference in the activity.
Bear with me when I discuss days and nights - I've worked a non-standard shift for the last 21 years, and for most of my working life in general. I now work 2 PM - 10:30 PM, so I get home around 11 PM if I leave the shop on time.
When last we met, I had put the jar with the discard in the fridge. When I got home last night (Thursday night) I pulled the jar out of the fridge, cracked the lid, and left it on the counter to warm up.
This morning, (Friday morning, a hour or so later) I measured a dry cup of flour and a liquid cup of water, put them in a glass bowl, and stirred and scraped the discard into the mixture. Nice yeasty nose! I put the bowl on a cookie sheet in case of overflow, loosely covered the bowl with plastic wrap, mostly to protect the towel, and a kitchen towel, and put it on top of the stove. If all goes well I should be able to start a batch of dough for baking Friday evening or Saturday morning.
Baby got the usual - 4 oz water, 4 oz flour, 2 oz starter, clean jar, and back behind the coffee maker. High water mark was at the jar's shoulder, texture was bubbly and odor was wonderfully yeasty. I think the fresher unbleached flour is making a difference in the activity.
Thursday, April 23, 2020
Sourdough Journal 4/23/2020
April 23 - abt 3:00 AM
(Posting several hours later...I was tired and went to bed right after tending Baby.)
4 oz flour, 4 oz water, 2 oz starter, clean jar. Lather, rinse, repeat.
Saved discard and refrigerated. Going to try feeding it tonight, letting it rest overnight, and making dough Friday before work so it can raise and perhaps be ready to bake Friday night after work.
(Posting several hours later...I was tired and went to bed right after tending Baby.)
4 oz flour, 4 oz water, 2 oz starter, clean jar. Lather, rinse, repeat.
Saved discard and refrigerated. Going to try feeding it tonight, letting it rest overnight, and making dough Friday before work so it can raise and perhaps be ready to bake Friday night after work.
Wednesday, April 22, 2020
Sourdough Journal 4/22/2020
Wednesday April 22 - abt 3:00 AM
Standard feeding. Kept 2 ounces, discarded the rest. Now that I'm using the fresh flour I'm ready to bake once I find a recipe I like.
Baby seemed to handle the change of flours well - if anything she smelled a little more yeasty this morning. Good activity based on the high water mark. 4 oz water and flour.
Standard feeding. Kept 2 ounces, discarded the rest. Now that I'm using the fresh flour I'm ready to bake once I find a recipe I like.
Baby seemed to handle the change of flours well - if anything she smelled a little more yeasty this morning. Good activity based on the high water mark. 4 oz water and flour.
Tuesday, April 21, 2020
Sourdough Journal 4/21/2020
Tuesday, April 21 - abt 12:30 AM
Early feeding tonight.
Doubled in size in the quart jar according to the high-water mark.
Lots of bubbles on top. Same bread / yeast nose - seems to have achieved yeast status.
Used the last of the old Gold Medal AP flour - tonight's feed was abt 1 oz Gold Medal and abt 3 oz from a new bag of King Arthur unbleached AP - I wonder if it will make any noticeable differences.
Same routine - stirred, poured out 2 oz, discarded the rest, added 4 oz water and flour, stirred, put into a clean jar, covered and returned to the counter. The fresh mixture has the yeast smell, though maybe not quite as strong as it does after it's worked over the day.
Stay tuned...
Early feeding tonight.
Doubled in size in the quart jar according to the high-water mark.
Lots of bubbles on top. Same bread / yeast nose - seems to have achieved yeast status.
Used the last of the old Gold Medal AP flour - tonight's feed was abt 1 oz Gold Medal and abt 3 oz from a new bag of King Arthur unbleached AP - I wonder if it will make any noticeable differences.
Same routine - stirred, poured out 2 oz, discarded the rest, added 4 oz water and flour, stirred, put into a clean jar, covered and returned to the counter. The fresh mixture has the yeast smell, though maybe not quite as strong as it does after it's worked over the day.
Stay tuned...
Monday, April 20, 2020
Sourdough Journal 4/20/2020
Monday 4/20 - abt 1 AM
Regular feeding. I think Baby is ready to bake with but that takes a bit of planning ahead.
Active and bubbly. Doubled in volume during the day according to the high water mark on the jar. Good yeasty nose.
Stirred, poured off 2 ounces, discarded the rest. Mixed in 4 ounces of water and AP flour and scraped into a clean jar. Swapping jars makes tending a little easier, I think, and with everyone home all day we seem to running the dishwasher often enough to keep the jar rotation up.
Might get one more feeding out of the old bag of Gold Medal, then I'm switching to King Arthur unbleached AP. I wanted to pick up a larger quantity but the shelves were a bit thin at the store Saturday and I didn't want to look like I was hoarding so I only picked up one 5 lb bag.
Regular feeding. I think Baby is ready to bake with but that takes a bit of planning ahead.
Active and bubbly. Doubled in volume during the day according to the high water mark on the jar. Good yeasty nose.
Stirred, poured off 2 ounces, discarded the rest. Mixed in 4 ounces of water and AP flour and scraped into a clean jar. Swapping jars makes tending a little easier, I think, and with everyone home all day we seem to running the dishwasher often enough to keep the jar rotation up.
Might get one more feeding out of the old bag of Gold Medal, then I'm switching to King Arthur unbleached AP. I wanted to pick up a larger quantity but the shelves were a bit thin at the store Saturday and I didn't want to look like I was hoarding so I only picked up one 5 lb bag.
Sunday, April 19, 2020
Sourdough Journal 4/19/2020
Sunday 4/19 - abt 1:45 AM
Baby will be 1 week old shortly. I just tended to her before I go to try to sleep.
Beautiful yeast smell when I stuck my nose in the jar. Lots of little bubbles. When I stirred the starter it gave that popping sound and feel I associate with kneading risen bread dough.
I'm getting a little smarter and measuring the water and flour before I start working with the starter.
This time instead of using a plastic bowl I used the Tupperware 8 cup mixing cup we use for mixing cornbread mix and pancake batter - I wanted to see if the spout made getting the fed starter back into the jar easier. It helped, but a wide mouth jar would be better. The quart size has been fine for the starting process, but the standard mouth jar is a little small.
That said, I measured two ounces of starter using the scales and discarded the rest. I think I can start saving or using the discard but I don't have a good way to store it yet. I added 4 ounces of AP flour and 4 ounces of tap water, stirred, and scraped the mixture into a clean jar. Covered and parked.
Time to start considering how to use the starter. I'm not big on the 'artisan' loaf so I'm going to find a recipe that makes standard loaves to try first, then maybe some pancakes or waffles.
Baby will be 1 week old shortly. I just tended to her before I go to try to sleep.
Beautiful yeast smell when I stuck my nose in the jar. Lots of little bubbles. When I stirred the starter it gave that popping sound and feel I associate with kneading risen bread dough.
I'm getting a little smarter and measuring the water and flour before I start working with the starter.
This time instead of using a plastic bowl I used the Tupperware 8 cup mixing cup we use for mixing cornbread mix and pancake batter - I wanted to see if the spout made getting the fed starter back into the jar easier. It helped, but a wide mouth jar would be better. The quart size has been fine for the starting process, but the standard mouth jar is a little small.
That said, I measured two ounces of starter using the scales and discarded the rest. I think I can start saving or using the discard but I don't have a good way to store it yet. I added 4 ounces of AP flour and 4 ounces of tap water, stirred, and scraped the mixture into a clean jar. Covered and parked.
Time to start considering how to use the starter. I'm not big on the 'artisan' loaf so I'm going to find a recipe that makes standard loaves to try first, then maybe some pancakes or waffles.
Saturday, April 18, 2020
Sourdough Journal 4/18/2020
Saturday 4/18 - abt 12:30 AM
Early feeding again. Well, Baby IS getting older, so maybe she doesn't need the 3 AM care she did when she was newly born.
Anyway...
I could finally smell yeast or bread notes in the jar. The texture was bubbly - lots of small bubbles on top - and thick but pourable.
Tonight I stirred it well, poured 2 ounces into a plastic bowl and discarded the rest. I stirred in 4 ounces of water and 4 ounces of AP flour and put the mixture into a clean jar. Covered and parked on the counter.
I've been working out of the same bag of Gold Medal AP flour during this process. We haven't baked a lot recently so I don't know exactly how old this bag of flour is but starting the starter is using it up. I'm going to pick up a new bag of flour this weekend and will use that when I start baking with the starter.
Early feeding again. Well, Baby IS getting older, so maybe she doesn't need the 3 AM care she did when she was newly born.
Anyway...
I could finally smell yeast or bread notes in the jar. The texture was bubbly - lots of small bubbles on top - and thick but pourable.
Tonight I stirred it well, poured 2 ounces into a plastic bowl and discarded the rest. I stirred in 4 ounces of water and 4 ounces of AP flour and put the mixture into a clean jar. Covered and parked on the counter.
I've been working out of the same bag of Gold Medal AP flour during this process. We haven't baked a lot recently so I don't know exactly how old this bag of flour is but starting the starter is using it up. I'm going to pick up a new bag of flour this weekend and will use that when I start baking with the starter.
Friday, April 17, 2020
Sourdough Journal 4/17/2020
April 17, abt 1 AM
Another early feeding. Gonna try to go to bed early this morning.
I was going to do a portion-and-discard feeding but got distracted. Measured 4 ounces each of AP flour and tap water. The odor hasn't changed much - still a sour note, not pleasant, not unpleasant. Bubbly...up to abt the 12 oz line on the jar. Stirred and dumped the entire contents of the jar into a bowl. Added the water, stirred, added the flour, stirred, put everything back into the same jar, gave everything a good stir, covered it and put it on the counter.
According to what I've read I should notice a change in the aroma in the next couple of days.
On an unrelated note...Tanqueray Gin and tonic water over ice is pretty good. Bet it's even better on a warm day.
Another early feeding. Gonna try to go to bed early this morning.
I was going to do a portion-and-discard feeding but got distracted. Measured 4 ounces each of AP flour and tap water. The odor hasn't changed much - still a sour note, not pleasant, not unpleasant. Bubbly...up to abt the 12 oz line on the jar. Stirred and dumped the entire contents of the jar into a bowl. Added the water, stirred, added the flour, stirred, put everything back into the same jar, gave everything a good stir, covered it and put it on the counter.
According to what I've read I should notice a change in the aroma in the next couple of days.
On an unrelated note...Tanqueray Gin and tonic water over ice is pretty good. Bet it's even better on a warm day.
Thursday, April 16, 2020
Sourdough Journal 04/16/2020
April 16, abt 2 AM
Definite activity - the 'high water mark' was three quarters of the way up the side of a quart Mason jar. Lots of little bubbles on top. Pungent odor - kinda sour, but not the pleasant bread smell others describe. A little hooch on top.
Tared out a plastic bowl on the scale, stirred the mixture with a small spoon spatula, poured out 2 ounces and discarded the rest. It flowed well, like proper pancake batter. Tared out the scale, added 4 ounces of tap water and stirred. Weighed 4 ounces of AP flour and stirred in until combined. Scraped the mixture into a clean jar. A bit over the 8 ounce line on the side of the jar. Covered with the cloth and rubber band and returned it to the counter.
Mixing in a bowl is much easier and neater than mixing in the jar.
People were doing this long before the Internet so I have confidence it will eventually work.
Definite activity - the 'high water mark' was three quarters of the way up the side of a quart Mason jar. Lots of little bubbles on top. Pungent odor - kinda sour, but not the pleasant bread smell others describe. A little hooch on top.
Tared out a plastic bowl on the scale, stirred the mixture with a small spoon spatula, poured out 2 ounces and discarded the rest. It flowed well, like proper pancake batter. Tared out the scale, added 4 ounces of tap water and stirred. Weighed 4 ounces of AP flour and stirred in until combined. Scraped the mixture into a clean jar. A bit over the 8 ounce line on the side of the jar. Covered with the cloth and rubber band and returned it to the counter.
Mixing in a bowl is much easier and neater than mixing in the jar.
People were doing this long before the Internet so I have confidence it will eventually work.
Wednesday, April 15, 2020
Sourdough Journal 04/15/2020
April 15, abt 1 AM
Early feeding tonight...I didn't get much sleep and I'm tired so I'm going to try to go to bed early this morning.
There's a definite odor - maybe an acetone note? - and some bubbling - I think it was a bit taller in the jar.
Anyway...stirred it in the jar with a silicone spatula, tared out the whole works on the scale, added 4 ounces of tap water, stirred it, added 4 ounces of AP flour, stirred and scraped, covered it with the same cloth and rubber band, and put it back on the counter.
It occurred to me that I'm trying to start a wild yeast starter in the midst of a pandemic...G-d only knows what all the germicides and disinfectants are doing to microbial life.
Early feeding tonight...I didn't get much sleep and I'm tired so I'm going to try to go to bed early this morning.
There's a definite odor - maybe an acetone note? - and some bubbling - I think it was a bit taller in the jar.
Anyway...stirred it in the jar with a silicone spatula, tared out the whole works on the scale, added 4 ounces of tap water, stirred it, added 4 ounces of AP flour, stirred and scraped, covered it with the same cloth and rubber band, and put it back on the counter.
It occurred to me that I'm trying to start a wild yeast starter in the midst of a pandemic...G-d only knows what all the germicides and disinfectants are doing to microbial life.
Tuesday, April 14, 2020
Getting some culture in my life...
I started a wild yeast sourdough starter on Sunday, April 12.
The purists on the videos and websites I've been viewing recommend keeping a journal of a starter's life and since I have this site doing nothing it seems like a good place to put notes. I'll write in a narrative tone in case someone wanders by and wants to learn from my experiences and / or be entertained.
So, the story thus far:
Sunday 4/12 - some time around 3 AM, I mixed 4 ounces by weight of Gold Medal AP flour of indeterminate age and 4 ounces of city tap water in a plastic bowl with a plastic spoon, scraped it into a new quart Ball jar, and secured a quarter-folded clean cotton handkerchief over the jar mouth with a rubber band. I put the jar on the kitchen counter behind the Keurig next to the refrigerator.
Monday 4/13 - again, some time around 3 AM, I uncovered the jar, stirred the contents with a silicone spatula, added 4 ounces by weight of city tap water, stirred it well, then added 4 ounces by weight of the same AP flour, stirred with the same spatula until all of the flour was combined, scraped down the sides of the jar, wiped the mouth with a clean, damp paper towel, covered the jar with the same handkerchief and returned the jar to the same spot.
Tuesday 4/14 - about 2:30 AM, I uncovered the jar. I could see some small bubbles on the surface and could smell something other than raw wet flour so I think something is happening. After stirring well and scraping the sides of the jar with a clean silicone spatula I tared out a plastic bowl on my scale and poured 2 ounces of the mixture from the jar into the bowl and discarded the rest in the sink.
The consistency reminded me of smooth but thick applesauce. I tared out the scale and added 4 ounces each of water and flour, stirred well and put the mixture into a used but clean quart Ball jar, cleaned the mouth of the jar, covered with the same cloth and rubber band and returned the jar to the same spot.
That brings me current.
I named the starter Baby, due to the 3 AM feedings, but then realized that nobody puts Baby in the corner, so I'll have to find a new place to put her.
The purists on the videos and websites I've been viewing recommend keeping a journal of a starter's life and since I have this site doing nothing it seems like a good place to put notes. I'll write in a narrative tone in case someone wanders by and wants to learn from my experiences and / or be entertained.
So, the story thus far:
Sunday 4/12 - some time around 3 AM, I mixed 4 ounces by weight of Gold Medal AP flour of indeterminate age and 4 ounces of city tap water in a plastic bowl with a plastic spoon, scraped it into a new quart Ball jar, and secured a quarter-folded clean cotton handkerchief over the jar mouth with a rubber band. I put the jar on the kitchen counter behind the Keurig next to the refrigerator.
Monday 4/13 - again, some time around 3 AM, I uncovered the jar, stirred the contents with a silicone spatula, added 4 ounces by weight of city tap water, stirred it well, then added 4 ounces by weight of the same AP flour, stirred with the same spatula until all of the flour was combined, scraped down the sides of the jar, wiped the mouth with a clean, damp paper towel, covered the jar with the same handkerchief and returned the jar to the same spot.
Tuesday 4/14 - about 2:30 AM, I uncovered the jar. I could see some small bubbles on the surface and could smell something other than raw wet flour so I think something is happening. After stirring well and scraping the sides of the jar with a clean silicone spatula I tared out a plastic bowl on my scale and poured 2 ounces of the mixture from the jar into the bowl and discarded the rest in the sink.
The consistency reminded me of smooth but thick applesauce. I tared out the scale and added 4 ounces each of water and flour, stirred well and put the mixture into a used but clean quart Ball jar, cleaned the mouth of the jar, covered with the same cloth and rubber band and returned the jar to the same spot.
That brings me current.
I named the starter Baby, due to the 3 AM feedings, but then realized that nobody puts Baby in the corner, so I'll have to find a new place to put her.
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