28, January 2011
Mixed 1.5 cups rye flour with 1.5 cups tap water in ~4 cup mason jar. Covered with ~4 layers of cheesecloth secured with a rubber band. Left on lanai overnight.
(I noticed that the mixture doesn't taste very much like rye. Could Island Naturals have put the wrong flour in that bin?)
29, January 2011 - day 2About 24 hours later, some bubbles on top. Mixed the solution with a wooden spoon. About 4 hours after that the entire solution was bubbly and almost expanded to the top of the jar. Mixed solution again, causing the volume to decrease, and left out overnight. I hope that it will be cool enough to prevent the solution from overflowing the jar. The mixture already tastes and smells a little sour.
(Katz's book says that it might take 2-3 days for wild yeasts to colonize the starter. There must be much wild yeast in this tropical air! Go, go Hawai'ian yeast!)
30, January 2011 - day 3
Not much activity overnight. Added about 2 tablespoons of rye flour, mixed, and left all day. In the evening, didn't see much activity again, but the mixture (= Gwendolyn) smells and tastes sour.
31, January 2011 - day 4
No signs of activity this morning. Very sour tasting! Mixed in about 2 more tablespoons rye flour.
1, Febrary 2011 - day 5
Very little activity overnight. In morning, added 1/4 cup each water and rye flour; mixed with bamboo spoon.
No comments:
Post a Comment