Starter #3: Third Time's the Loaf

I'm a big fan of sour dough. I'm not very successful making it. Here's a diary charting my third attempt.

Starter #1 was, by the loosest possible definition, a success. It fermented. It bubbled. It eventually produced a loaf of bread that could mostly be described as "a paperweight with ambition." Then it decided its true calling was livestock, giving rise to a thriving colony of fruit flies.

Starter #2... the less said the better. It soon developed a look. A color. The kind of color the WHO holds emergency briefings about. It did not make it to bread. It was buried in a shallow grave in the garden, beneath a bush I don't particularly like.

And now: ## Starter #3.

This is the one. I can feel it. This time I'm attempting a two container system. Each time siphon off 100g and wash out the old container.

The Log So Far

• Day 1: Mixed 100g water, 50g brown flour, 50g white flour
• Day 2: Rest. Give it a stir.
• Day 3: Siphon 100g mixture, 100g water, 50g brown flour, 50g white flour