Sordough Starter Day 6

Well I am pretty confident that both of my starters are still alive.  I decided to add a combo of 3 flours, whole wheat, dark rye and white bread flour.  I have also been dumping out half the starter as needed.  There are bubbles forming and both starters have a nice fermented aroma.  I will keep you updated and am so looking forward to making my first loaf of sourdough.  Happy Hump Day Universe. Let all great things come to those who wait!

Sourdough Starter Day 3

Alright folks I have been feeding my sourdough starter twice a day and I also started one using just whole wheat flour instead of a combination of wheat and dark rye.  On day one I fed them equal parts of whole wheat flour and water (about 1/2 cup each).  Now, today, day 3 I fed them both unbleached white bread flour.  They are both covered on top of my fridge and getting bubbly and fermenting.  I am so looking forward to making some delicious, rustic sourdough breads but for now, the wait is on!  Stay tuned beloved readers.  This one should be well worth the wait!!!

My First Sourdough Starter

Alright beloved readers, this is going to be an ongoing post that I will update as I discover my successes and failures on my adventures in making My First Sourdough Starter.  Who doesn't adore sourdough bread?  Here in San Francisco we are known for our Sourdough Bread.  I have often flirted with the idea of making my own sourdough starter but have never done it.  Today that is all going to change as I embark on the challenge.  I researched some recipes online but decided I would be experimental from the get go as I so often am on my culinary adventures.  Let the games begin!

I will post pictures after the first 24 hours so you can see what I'm working with.  Stay Tuned.

Sourdough Starter Recipe as follows (so far):
1/2 cup whole wheat flour
1/2 cup whole grain dark rye flour
1/2 cup plus 2 Tablespoons bottled spring water

I combined the flours and water and put them in a large stainless steel stock pot that is now basically covered (the lid has a small steam hole in it and I put a dishtowel on top).  I have the pot sitting on top of my refrigerator.  My understanding is the temperature level should stay somewhat consistent and ideally be over 70 degrees F.  In my poorly insulated home in San Francisco, 70 degrees F this time of year is a tall order but I'm hoping by putting the concoction on top of the fridge, the temperature will remain somewhat consistent.  We shall see.  I have set a reminder to myself to start "feeding" the starter 24 hours from now and twice a day, roughly 12 hours apart, from this point forward for at least a week before using the starter.

PLEASE NOTE:  My inspiration for this recipe came from the following recipe and website: http://www.kingarthurflour.com/blog/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/