Sourdough starter - Day 4 - +60 hours
Channel: rozeboosje
Date: 2014-01-27

The morning of the 4th day - I created this on Friday evening and it's Monday morning now, so this is barely 60 hours old. And it has now definitely started fermenting. The volume has doubled overnight.

Obviously this is a great sign but the starter is far from ready for use yet. A mature starter has a pleasant, fruity smell to it. This one still smells mostly yeasty, even musty. Not unpleasantly so, but it's clearly not right yet.

I will now keep feeding this regularly with organic white wheat flour. I started this with organic wholegrain rye flour as this is more likely to contain all the yeast and lactobacillus you need for a good starter. But now it has in fact started we don't need to add any more. It'll grow all by itself :-)