Hi! Don't worry. We haven't fallen asleep on the job. Or at least one of us hasn't. I can't speak for our littlest baker, who went down this morning for a nap at 9:07.
But if you're still with us, today, put that starter in the fridge. If you peek inside, there will be a lot of whey-like liquid on top, and a soggy flour mixture down below. That's normal. Here's what mine looks like:
While you've got the top off, go ahead and give it a whiff. Does it smell yeasty, and a lot like sourdough bread? Good. You're on the right track. We'll see you Friday for The Big Bake.
2 comments :
Hey wait a minute... you said rye... And now it turns out we're making BREAD here? Bread is fine, I guess, but liquor is quicker.
Been swamped with article writing services deadlines all week and this little sourdough series has been my favourite daily distraction — there is something genuinely calming about following along with a process that just needs time and patience. That whey separation looks exactly right and now I'm nervous excited for Friday's big bake!
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