So......Mr. Rye and Mrs. Wheat have been left to do their stuff for another day. Thankfully they are still showing signs of life - and what we need to do now is feed them a little more to build them up - don't worry - it isn't forever - after tomorrow, if all goes well, we will be able to dispense with the daily feeding ritual. Eventually we will be able to let them rest in the fridge for a week or two at a time, and just feed them when we want to bake. Yippee!
Good old Mr. Rye looks like this right now:
|Still lots of activity under the surface - the bubbles are the evidence of life!|
|And again, just the one or two lonely bubbles on the surface...|
And Mrs. Wheat looks like this:
|As per yesterday, Mrs. Wheat isn't very bubbly under the surface.....|
|But the activity is plain to see in the foamy surface of the mixture.|
The instructions for today:
Second 'feeding' for the rye starter:2 tbsp rye flour
2 1/2 tbsp water
Add the flour and water and stir it really well. The mixture should be like porridge - if it is too thick and difficult to stir, just add a tad more water. Let it stand out overnight as before.
Second 'feeding' for the wheat starter:
2 tbsp wheat flour
2 tbsp water
Again, add the flour and water and stir the mixture really well. Again, it should be like porridge, but possibly a bit thinner than the rye starter - it should be gloopy and sticky rather than runny - but you can add a bit of water if you think the mixture is too thick. Let it stand out overnight.
See you tomorrow!
Just a brief note about the term 'feeding'. It isn't really feeding. It is 'refreshing'. Some sourdough enthusiasts really don't like the term feeding. I have chosen to use it though, because it was helpful to me in the beginning to think of it as giving the natural yeasts the 'nutrition' they need to get stronger and multiply.