Yesterday we discussed the approach we are taking with our attempt at making a sourdough starter. As we discussed, we started with three tablespoons of a 50-50 mixture of organic bread and whole-wheat flours, two tablespoons of pineapple juice, and a pinch of active dry yeasts.

Today–and every day hereafter–we will feed the starter with three more tablespoons of flour and two tablespoons of dechlorinated water. As I mentioned yesterday, dechlorinated water is merely water that is sitting in an open container on the kitchen counter–in this case a pint-size ale glass.

I wanted to show you the video of E. doing the feeding, but because I am a technological dolt, the video won’t transfer from my phone to this computer. In the meantime, she simply added the two ingredients to the jar on the counter and mixed them well to incorporate all the flour to the mix we made yesterday.

After sitting on the counter overnight, the mixture had begun to bubble, and when opened, the jar emitted the most wonderful “yeasty” fragrance of rising bread. The brew was bubbling nicely; it was clearly working.

So today we fed the beast. After four hours, here’s what it now looks like: Look there: there’s bubbles and the volume has increased more than the earlier photo (by a little bit, but still…)

Tomorrow (Sunday) we’ll feed it again, and once a day the rest of the week. Hopefully by next week some time we’ll make our first sourdough bread. Can’t wait. Stay tuned.