I think we have reached day 8 of the sourdoughs life. The starter is now smelling very strong. Sweet, tangy, musty, sourdough smell. So I figured I would try making a loaf and see how it tastes. The thing about sourdough is that you are basically capturing and cultivating wild yeast. Wild yeast are not predictable like the tame thoroughbred yeasts that you buy at the supermarket. Wild yeasts take more time grazing and wandering. Like most wild foods the end product although slow in the making offers up a much richer fuller taste. So like gardening heirlooms patients is key.
The first step was removing about a 1/4 cup of the starter from the main batch. I then fed the main batch by adding a 1/2 cup of bread flour and a 1/4 cup of water. Back to the 1/4 we removed. I then added 1/3 cup of bread flour and 2 teaspoons of water. Mixing together to form a stiff dough. I kneaded this into a ball form and then placed it into an oiled jar. I am going to let this sit for two hours and then refrigerate it over night. I will pick up here tomorrow on the process of the bread making.
Also I am calling for suggestions for naming the starter. I think it deserves a name as it is a collective of living creatures. Anyone have any good ideas?
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