Sourdough Bread Day 3: when I woke up this morning the dough had doubled. The lid to each jar popped off as the sour sweet smell of the gases created by the yeast escaped. When the pressure released from the jars the starter sank down slightly deflating. The dough at this point was very sticky.
The recipe asks you to keep 1/4 cup of the starter and discard the rest. Using a measuring cup I scooped 1/4 cup of starter from the jar. Add to this 2/3 cup of bread flour and 3 1/2 Tablespoons of bottled water. You then mix this together with a spoon first and then your hands. Kneading it into a stiff dough ball. Then return the dough ball to an oiled jar. This should double in the next 6 hours.
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