In these early days, you patiently watch. Sourdough depends upon the successful blend of variables in flour cells and yeast cells, as well as the environment and even the weather. You observe the smell, touch and taste daily. As it ferments, its alcohol-level rises distinctly and it becomes tangier and mustier. While at room temperature the sourdough culture needs to be fed, or elaborated, with equal parts flour and water every 24 hours.
Fermentation is slowed by refrigeration.
This sometimes can be helpful when you are out of town or don't have time to watch the sourdough starter. Sourdough is not just for regular bread, it also makes a great focaccia and the crust for pizza. The dense sourdough gluten structure is ideal for soaking up any number of dips, such as olive oil and balsamic vinegar. It is best served warm. Sourdough also makes for a tastier pizza.