Noreen's Kitchen: How to Make Sourdough Starter Day 4

Greetings! Welcome to our sourdough experiment for day 4. You should have stirred down your sourdough at least 2 or 3 times in the last 24 hours. It should look alive, bubbly and foamy and in some cases have a layer of liquid on the bottom. As you can see our beer sourdough is very, very happy! I had been baking a cake so the environment was nice and warm and inviting for all that good bacteria to have a party in that jar. The pineapple juice starter is the one we are going to feed so it is not quite as active, but active, nonetheless. (about an hour after we did the video it was very active!)

Today I have started out with the pineapple starter and added 1 cup of white all purpose flour and 1 cup of water. After stirring, I felt that the starter was a bit thin, so I added another 1/2 cup of flour (which was all I had left in the bag, I love it when things work out like that!). Gave everything a good stir and put it back on the warm stove.

Earlier this day I added 1/2 cup of white, all purpose flour and water to the jar and gave it a good stir.

One thing that is interesting, is that both of the starters are beginning to lose their initial distinctive scents. Both the beer and the pineapple juice starters are both starting to smell the same, simply like yeast or alcohol. But they don't smell like beer or pineapple juice any longer. I suppose that is because the microorganisms inside the starter are doing exactly what they are supposed to do! I can't wait to make bread with this! It's not too long before we can give that a try!

I thank you for joining me and doing this along with so many others! I think this is not only an important lesson in self sufficiency, but a fun camaraderie among us that draws us all closer and helps us understand that we are in this together!

I hope you are continuing to try this and love it! As always, Happy Eating and Happy Sourdough-ing!

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[ArizonaAdventures]

they are both looking great! Not sure if I posted my day 4 video to your prior videos by mistake or not, but I'm right there with you :)

[AnnBearForFreedom]

What was the plant in Little Shop Of Horrors? "Feeeeed meeeee, Seymour! Feeeed meee!"

[brendahere]

Even if you have to start it with a "pinch" of yeast, I think it's a great idea. That "pinch" will provide many loaves of bread and your pantry stock of yeast won't go down so fast.

[iamdoroda]

Is there a point in this process where you could save the dried material and use it for a food storage starter?

[shadowofjuniperhill]

Having a starter is like having a new pet to take care of, lol. The skewers are a good idea for stirring. I used that plastic stick used to get air bubbles out of canning jars to stir mine, it works well and rinses off easily. I started yesterday so Im behind. I am using concord grape juice and wonder how it will effect the color and taste of the bread at the end.Thanks for the great videos.

[16hilltyKMS]

I have had a sourdough starter in my fridge for 6 months, setting in there unfed, and a week ago, i pulled it out, fed it, and it is now very active. It was a little slow, but it worked. It just shows how strong starter is. Just thought I'd let everyone know.

[Ejahi]

On what day were you going to try your 1st bread on? from everything that I have researched on the pineapple started you should be able to use it around the 5th day or so. Do you think yours will be ready tommorow? I am glad yours is a day ahead of mine. That way I can gage what mine should be doing. Thanks so much for sharing this.

[MoBoudou]

Yummy! I would like a piece of that.

Thanks for the recipe.

[Monicasdestiny]

Ohh bummer I wish I would have waited to throw out my starter until I watched this. LOL I made mine with some old white wine left over from new years and the other day it separated and wasn't bubbling so I threw it away! I didn't even think about putting some yeast and sugar in it. Bummer. oh well I shall start again!!! Thanks Noreen!