Mildred

As you may know, if you read my previous post about the same subject; my first attempt at making a sour dough starter failed, turned moldy and smelled so, so bad!

I think I may have mentioned that there are many ways of producing a starter, all successful for the writer concerned.  I considered trying the least fussy option of just strong white flour and water, but then I came across one which also used fast acting yeast.  So being slightly impatient and wanting quick results; in the hope that I can bake a loaf during this week that I am off work, I decided to try that one.

Here are the protagonists:

• 2 teacups of strong white flour 
• 2 teacups of lukewarm water 
• 1x 7g packet of fast acting yeast
• 8g salt

I mixed them all up in a big bowl, covered it with a clean tea towel and set it aside in a warmish place to 'work', firmly crossing my fingers.  On checking it the next morning, I nearly did a little skip of joy - the starter was as bubbly as could be (I wish I had taken a picture) .  I poured the starter into a Kilner jar, this time removing the orange seal and popped it in the fridge.  

Today, day 3, I fed the starter.  Here is how it looked before I fed her, healthy I would say!

I fed her  (yes, I have named the starter: Mildred) by adding 1 teacup of strong white flour and 1 teacup of lukewarm water and stirring it in gently.  I am waiting for her to begin to bubble, before popping her back into the fridge.  

With a wing and a prayer and hoping Zeus looks down favourably on myself and Mildred, she should be ready to use tomorrow!