It’s day 2 of my Sourdough Starter experiment. After 24 hours, I haven’t really noticed much of a change. It takes two to three days for the yeast to mix, mingle and start reproducing, so I wasn’t expecting to see any drastic changes. One thing I did notice after my day 2 procedures is that my jar is too small :p I do love my beautiful Weck jar, but, unfortunately, it’s gotta go. I will transfer my starter to a larger jar tomorrow before any major yeast activity begins. Continue reading for my day 2 process.
Start by fishing out the red cabbage leaves. The yeast from the leaves should be incorporated into the starter after 24 hours. Discard leaves. To your jar, add 1 cup (by volume) whole wheat flour and 1 cup (by volume) water, stirring to combine. This is known as feeding. Leave your jar on the countertop uncovered for 24 hours. Stir the mixture 2 to 3 times (for about 1 minute) during that time period.
- Using whole wheat flour will promote more yeast activity.
- Stirring the mixture occasionally will aerate the starter. Providing yeast with more oxygen will help speed up reproduction.
That’s it for day 2. Hopefully I’ll start seeing more bubbles tomorrow