Starting a starter, again
Two weeks away and the old starter turned into grey liquid with a smell I will not describe. Starting over, and writing it down this time.
| Day | Feeding | What happened |
|---|---|---|
| 1 | 50 g rye + 50 g water | Nothing, smells like wet flour |
| 2 | none | A few bubbles on top |
| 3 | discard half, 50/50 | Doubled overnight, smells of cheese |
| 4 | discard half, 50/50 | Completely flat. Normal, apparently |
| 6 | twice a day, 1:1:1 | Sour, yoghurt-like, rising again |
| 9 | twice a day, 1:2:2 | Doubles in 6 hours at 24 °C |
Day four is where most people give up. The first burst of activity comes from bacteria that the rising acidity then kills off; the yeast takes over a few days later.
Day twelve: first loaf. Not beautiful, but it rose, and the jar now lives on a feeding schedule taped to the fridge.
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