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Still perking along. While I was feeding the starters tonight I took some quick photos. I notice that the stiff levain is quite stiff right after you’ve fed it, almost to the point where it’s hard to incorporate all the flour. A day later it’s a sticky, stiff, nicely mixed mass, usually with nice bubbles throughout. The after is almost identical to the starter I received from King Arthur Flour.

The more “liquid” rye mixture is usually well-aerated by bubbles before feeding too, but what I notice is the change in color. Before: oatmeal grey/tan. After: pinkish beigey/grey. The after is definitely looser and wetter.

I don’t suppose I really need to keep them in their little heated “swimming pool” anymore. They’re pretty mature at this point. I like to see them perking away though so I might just leave them there but turn the heater down some.

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