Sourdough starter from scratch Tutorial Day 2 of 7 - simple and easy

Here we are on day 2 of 7, our yeast should be forming but is very young and could be good, or cound be bad. Some yeasts like Kazachstania exigua are good, but others such as Claviceps purpurea which causes Ergot, are bad. Ergot poisoning has caused many people to be accused of witch craft and spawned some of the trials in the past.

Now it is actually a little bit more complicated than just mixing flour and water and letting it sit, but yet, it isn't more complicated. You do need to maintain it and feed it, that is one place many people fail. Once a starter is established they are pretty sturdy. You can let them sit in the refrigerator for months, but when they're young they need attention often. This recipe and method should take 7 days to be ready for bread.

We have formation of whey, that is a sign of fermentation starting. It has a slight yeasty odor, and that makes me hopeful.

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The Urban Chef

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By Weight

50 Grams of Whole Wheat Flour (1/2 Cup)
50 Grams of Un-Chlorinated Water (1/4 Cup)
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My channel is about cooking food, but more specifically, small space cooking. I cover lots of cool stuff such as Steaks, Breads, and Baking. I do this working in a small apartment kitchen.