Apple Sourdough: Updates

February 11, 2011 § Leave a comment

No, I’m not obsessing over this apple-based sourdough. Not in the least.

But … I did keep an eye on it throughout the day on Tuesday. Good stuff was going on inside that quart container. Liquid pockets continued to build up around the apple chunks. I could see bubbling going on in there – they’d form lines from the base of the pocket going upward. Occasionally some bubbles would burst forth from that area, not unlike some undersea activity where bottom feeders send up the intermittent belch. The surface of the starter was covered with tiny bubbles, too. And, it smelled nicely fermenty. All good signs.

Wednesday, 5:57 a.m.: The layers have separated completely. No bubbles. Flour looks settled. Hmm … this happened to the grape starter, too. So, I move on to the next step, which calls for me to remove the apple chunks and add 36 grams flour. Stir well.

8:06 a.m.: I took a peek—bubbles seem to be appearing again. Bigger bubbles on the surface this time. But fewer. So far. A quick temperature reading says it is 75F. The starter pulls a bit as I bring up the thermometer. Fingers crossed.

Friday, 6:30 a.m. So, I just poured the starter down the drain. Again. Calling it starter is not correct—it was a mass of watery flour, that’s all. No bubbles. No yeasty activity. Nothing.

I don’t understand where I’m going wrong. I look online and I see all sorts of success with wild sourdough starters. Lots of bubbling! Lots of yeasty stuff going on! And me? The starters just … stops.

I will try again! I will. I just won’t blog about it—I’m getting sick of it.

BUT, if anyone out there (is anyone out there? anyone?) has some advice or a wild sourdough recipe or some suggestions of where to look for success, please let me know. Help a girl out, yo.

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