Rolling in Dough - Day 3

So far, all three of my "test" sourdough starters are bubbling along merrily. Even the potato water wild yeast version is humming right along. 

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.

Rye starter 

Unbleached flour

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?