Today when I checked the starter it was slightly bubbly and smelled of alcohol. This is a good thing, when yeast metabolize sugars in a anaerobic environment (like my closed jar) they produce alcohol. So it means that I have definitely managed to get a culture of yeast going. I fed it some more flour and water and covered it this time with a paper towel. Fairly soon it should get colonized by lactic acid bacteria, which is what gives sourdough its characteristic sour taste.
Tag Archive: yeast
I almost forgot about this project today. When I finally remembered, and took a look at it, it was slightly bubbly, and smelled somewhat of alcohol. So far so good! Yeast metabolize sugars into carbon dioxide and alcohol, so the fact that it is bubbly and smells of alcohol means that it has been colonized by wild yeast. I’ll continue stirring periodically and report back tomorrow of any changes.
The mixture is slightly runny, and has seperated somewhat since yesterday. Today I will just be stirring it vigourously a few times. Hopefully tomorrow it will start bubbling.
I’m starting a new sourdough starter (I accidentally killed the last one), and decided to log the process this time.
Day 1:
I mixed 1/4 cup of freshly squeezed lemon juice into 3.5 tbsp of all-purpose wheat flour. I then closed the jar and put it on top of the fridge. I’ll be stirring the mixture 2-3 times a day, and if all goes well, in a few days it should start bubbling from yeast activity.
The Nexus 