In the photo below, despite how it looks, there is no mold growing on the tops of the starters. Since they were loosely covered with tea towels, a dried crust formed on the tops. The crust on the rye starter was thick, so I scraped it off and threw it away.
Day 3 is feeding day. I added 1/2 cup of flour and 1/2 cup of water to each of the starters, then gave them a good stirring. An hour later, all three were bubbling up vigorously.
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| Rye starter |
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| Unbleached flour |
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| Potato water wild yeast |
The starters will rest and grow on the kitchen counter for another three days before it's time to feed them again.
When they are a week old, it'll be time to try using them. With three big bowls of starter, I'll be eating sourdough everything...biscuits, bread, pancakes, donuts.
Who wants to come help with taste-testing?
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