I miss my husband, our home in NY and my two sourdough starters. I love baking my own bread so I decided to build another starter here.
I started on Tuesday evening (8 PM). I combined 1/4 cups of water with about 3 tablespoon of whole rye flour. After 24 hours I discarded half of the mixture and added the same amount of water and flour as yesterday.
In Thursday morning and in the evening I repeated discarding and feeding.
Here you can see my sourdough on Friday:
|My sourdough after 63 hours from the first build.|
|The clock shows the local time for NYC but in Poland it was 5 PM.|
I decided to discard half of the starter and put it to the fridge till I ready to bake .