Sourdough Starter Day 2 Hello farm friends our starter looks great! It bubbled and rose nicely over the past 24 hours. Day 2: Feed the Starter 4 ounces all-purpose flour (3/4 cup + 2 tablespoons) 4 ounces water (1/2 cup) Take a look at the starter. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty. Weigh (or measure) the flour and water for today, and add them to the starter. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with the plastic wrap or kitchen towel secured again. Place the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours. Weâre following directions from: thekitchn.com. #sourdough #sourdoughstarter #dough #makebread #bake #wildyeast #wildyeaststarter #homestead #homesteading #farmhousekitchen #makefood #feedpeople #wholewheatflour #wholewheat #kingarthurflour #flour #food #breadmaking #breadislife #breadisthestaffoflife #staffoflife #breakbread #frugalliving #sustainableliving (at Saint Helena Island) https://www.instagram.com/p/CAakwQklpuj/?igshid=10o7of1jnb460
