There is definitely something alive in there now. Moving my starter over to a warmer spot made a big difference. The aroma is not terribly sour at this point. It actually smells sort of like a dive bar at 7 AM...a subtle mix of beer, booze, and bacteria. I'm going to move it to a larger jar, give it a good stir, feed it with some additional flour and give it more time to develop. Apparently rye flour is a good choice for boosting the sour notes, so I am going to try that.
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