I finally got batteries, settled a fight between my SD card adapter and my camera, and then took pictures.
|This is the jar two hours after I fed it this morning. It's not looking too good, so I stirred it. The hooch layer on top had some bubbles in it, but the starter gloop itself was just kind of looking gross and non-bubbly.|
|Jar in oven after stirring. It's about three times the size it was when I mixed it up initially.|
|Trusty red spatula! I use it and whisks almost exclusively in my cooking, and I thought you should be introduced.|
|Just so my housemates know.|
|Breakfast, sort of. I have one of those cool nesting teapots now and a leftover crepe from Crepe Tuesday.|
|I took a much clearer picture, but it loses the warmth and bleariness that my breakfasts rely on.|
|For your viewing pleasure. Taking partial-screen screenshots on a lenovo is a bitch, by the way, so be happy.|
Well after typing up the first part of this post, I rediscovered a page on sourdough by Mihl of Seitan Is My Motor which indicates that feeding once a day for the first four days is fairly normal. It was discouraging to see her pictures of friendly, bubbly, non-hooch-covered starter when mine looks like it does, but encouraging to see pictures at all. Of course, she used a whole grain sort of flour that has more of the nice cultures that make sourdough work than my white stuff, even if it is unbleached.
Okay, I restrained myself. It is now almost 23:00, and time to inspect and fiddle with the starter in the evening.
Something is rotten in denmark.
Remember all that hooch I photographed and is now up above and in the same post as I'm writing right now? (Don't judge me. I had part of a martini, a real one with just gin and vermouth and two olives, on a fairly empty stomach, and now I can't spell or write without thinking really hard)
It doubled. Sad faces. So I poured it off, since stirring it back in hasn't helped at all, and stirred in some slightly whole wheat flour.
Day 3 (22:30): Poured off hooch. Stirred, added about a tablespoon of whole wheat-ish flour, stirred. Scraped sides with trusty spatula. Put back in oven. The starter smells a little musty and has that sickly sweet smell again. There are no bubbles in the gloopy mass at all. There are a few bubbles in the hooch, but I think those are different.
|All that hooch... and no signs of growing starter.|
|Bleh. It looks nasty and smells funky. See the bubbly bits?|
|So much hooch.|
|After the addition of the tablespoon of flour|