Day 2 here
By now you should have a bubbling bowl of fermenting loveliness and be ready for the next stage - feed and discard. Our yeasty baby needs feeding to keep growing, but we also need to get rid of some of the starter or we will end up with a room full.
The steps we need to follow each day for the next five or so days are this:
- scoop out and discard about half of your starter
- stir in another 100 grams of flour and enough water to keep it at a thick batter consistency
- cover again with glad wrap and put to bed for another 24 hours - it can now live in a draft-free place, at room temperature (maybe on your kitchen bench, out of the sun)
|See the bubbles? That's what we are aiming for!|
Part one here.
Part two here.
Part four here.