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Sourdough starter from zero/ Day No. 6 #sourdoughforbeginners
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Hello friends!
Today is a big day—Day 6! If everything goes well today, tomorrow evening we’ll be ready to make the dough for our first bread.
From the comments and pictures you’ve sent me on Instagram, I’ve noticed that some of you are not just keeping up with me but are actually ahead! I’m so happy to see such beautiful results so quickly. But remember, we still have work to do. Let’s not celebrate too soon or get discouraged if things aren’t perfect yet.
So, what should your starter look like on Day 6?
What Happens to the Starter on Day 6:
1. The Activity of Microorganisms Stabilizes
The lactic acid bacteria and wild yeasts are now in balance.
They work together to ferment the flour and water, generating carbon dioxide (which creates bubbles) and acids (for that signature sour taste).
2. The Starter Becomes More Active
After feeding, its volume begins to increase rapidly, doubling or even tripling in 4-6 hours.
The texture becomes airy, with bubbles visible both on the surface and throughout the starter.
3. Clear Signs of Maturity Appear
When fed correctly, the starter becomes more stable and strong enough to leaven bread dough.
The smell is pleasant and balanced, slightly tangy, like yogurt or mild vinegar.
Water (also known as "hooch") no longer appears if the starter is fed on time.
4. The Consistency Adjusts
The starter is no longer runny (if you’ve adjusted the proportions of flour and water).
It becomes elastic, light, and easy to handle.
Tips for Day 6:
Don’t Rush:
If your starter hasn’t yet doubled in volume, continue feeding and give it time to develop. Every environment is different, and patience is key.
Adjust Proportions:
If the starter seems too liquid or too dense, tweak the amounts of water and flour to maintain the right balance.
Let’s stay consistent and attentive, and by tomorrow evening, we’ll be ready to take the next big step in our sourdough journey. Good luck, and don’t forget to share your progress with me! 😊
Today is a big day—Day 6! If everything goes well today, tomorrow evening we’ll be ready to make the dough for our first bread.
From the comments and pictures you’ve sent me on Instagram, I’ve noticed that some of you are not just keeping up with me but are actually ahead! I’m so happy to see such beautiful results so quickly. But remember, we still have work to do. Let’s not celebrate too soon or get discouraged if things aren’t perfect yet.
So, what should your starter look like on Day 6?
What Happens to the Starter on Day 6:
1. The Activity of Microorganisms Stabilizes
The lactic acid bacteria and wild yeasts are now in balance.
They work together to ferment the flour and water, generating carbon dioxide (which creates bubbles) and acids (for that signature sour taste).
2. The Starter Becomes More Active
After feeding, its volume begins to increase rapidly, doubling or even tripling in 4-6 hours.
The texture becomes airy, with bubbles visible both on the surface and throughout the starter.
3. Clear Signs of Maturity Appear
When fed correctly, the starter becomes more stable and strong enough to leaven bread dough.
The smell is pleasant and balanced, slightly tangy, like yogurt or mild vinegar.
Water (also known as "hooch") no longer appears if the starter is fed on time.
4. The Consistency Adjusts
The starter is no longer runny (if you’ve adjusted the proportions of flour and water).
It becomes elastic, light, and easy to handle.
Tips for Day 6:
Don’t Rush:
If your starter hasn’t yet doubled in volume, continue feeding and give it time to develop. Every environment is different, and patience is key.
Adjust Proportions:
If the starter seems too liquid or too dense, tweak the amounts of water and flour to maintain the right balance.
Let’s stay consistent and attentive, and by tomorrow evening, we’ll be ready to take the next big step in our sourdough journey. Good luck, and don’t forget to share your progress with me! 😊
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