The sourdough is still fermenting. This morning, about 24 hours after I mixed up my sourdough, the foaming had receded, and it had a mild yeasty smell. The sourdough had separated into layers. You can sort of see them in this picture.
There is a flour mixture layer, then an alcohol layer, and then another small flour mixture layer on top. The purpose of stirring daily is to mix the layers back together.
After stirring, the sourdough has a thick stretchy texture. Put the bowl back in its warm corner.
No comments:
Post a Comment