Day 3 dawns and I finally get to engage a bit more with my Sourdough starter.
It’s been sitting for two days. Like a child, it must now have a morning and evening feeding – twelve hours apart.
I raised the lid on the glass container and there were bubbles, loads and loads of them.
Maybe too many?
Mary from Mary’s Nest said a wide glass jar allowed for better fermentation. I did place it on the benchtop near the, oh so warm, slow cooker all of yesterday, and it WAS a warm day weather-wise. Perhaps it was too hot for the yeast?
Have I killed this sourdough baby before it has even had a chance to grow?
Would there be bubbles and fermentation if I had indeed, killed it?
Some many questions and doubts arise in my head.
The mix smelt really yeasty, but perhaps too yeasty. I did a quick image search on Google. It didn’t look like mould but maybe it smelt like it? I decided to feed it and see if it would grow. If it was dead, it wouldn’t grow, would it?
And I will feed it at 8.20 pm tonight.