If you have been following along in your attempt to make your own sourdough starter, chances are you have succeed in making your own sourdough starter. But now what? You can use the starter to make your bread, or you can put it in the fridge. If you will make the bread leaving your starter out for one more night might be a good idea. The cold temperature slows down the process. If I keep my starter in the fridge, I usually taking in the morning of the day I will make the dough (which I would do before going to bed), I feed it and let it sit outside for about 8-10 hours. Either way, congratulations. And if you come back, the next video will be about making the sourdough bread.
I am sure some of you expected a video yesterday. However, as I explained in the video bellow, the temperature in our kitchen was bellow 70 degrees Fahrenheit and it slowed down the process a little. If your starter began to show some life yesterday, and I hope you did not throw it away, your sourdough starter should be just fine if you follow the step shown in the video bellow. I need to make just a small correction it has been 96 hours since we started the process (not 72). If everything goes as planned, tomorrow night my starter will be ready for the first loaf of bread (and I hope yours will be as well). Here is the step 3 of the recipe I follow. Enjoy!
Bellow the video are some notes you might want to read. You might want watch the previous video first to grasp of what I am doing.
If you have your making your first sourdough starter with me, after the step shown in the above video your starter’s consistency should be just a bit thinker than a pancake batter. You may or may not see any bubbles yet, but by tomorrow (about 48 hours since we started) you should definitely see some action. Let me know in the comments bellow how is it going for you. Don’t forget to come back tomorrow to see the progress.
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