Serious Eats: Talk
Sourdough from scratch
I just made a sourdough starter this morning, something I have been meaning to try for a while. What's better than homemade bread right? My recipe consists of 1/4 cup water and 3/8 cup flour. After 12 hours of waiting, I have to check the progress and hopefully there will be some bubbles (meaning that it is alive, the fermentation process has begun). Then the instructions say to continue feeding it, discarding half of the original each time. Obviously they are in more detail than that, but you get my drift. Just wondering if anyone has any advice as to how long the process takes, what to look for, or any other general tidbits you would be willing to share. Right now, it's my little science experiment, so we will see how things turn out!
The link to the full recipe is: