|Day 2 - Yogi on left and Hooch on the right|
This is a record of my first attempts at making a sourdough starter. My home bread making skills span about 40 years but I've never made or even tasted sourdough. I like the idea of it because it's a natural process and the science is interesting. An internet friend is advising me and there is so much information online - how could it possibly go wrong, right?
My first sourdough babies were conceived on the 28th February.
I decided to make two starters to see which worked best and which flavour I preferred. These will be "white" loaves and later I will try a couple of grain starters - wheat and rye.
Starter number 1, who later became known as "Hooch", was made with grapes, water and flour. By day 2 there was some action happening - bubbles aplenty and the mix had a yeasty smell. I had high hopes for young Hooch.
The second starter was made with yoghurt, milk and flour. The flour was added on day 2 and the only noticeable change was, well nothing really. He was destined to be named "Yogi".
Note that Hooch has three distinct layers, foam at the top, a clear liquid formed and at the bottom of the jar is a fairly solid paste.