Tartine Bread, Day 5: The hardest part
by Adam Kuban
As I said yesterday, I decided to time-shift my feeding schedule to the mornings. Trouble is, I’m pretty groggy in the mornings. Today, for instance, I almost forgot about tending the starter. But then I went into the kitchen to take my vitamins, and BLAMMO. “What’s that smell?” …
“Oh. Yeah. Gotta feed this thing.”
It’s like it evolved this horrible smell just to remind me it’s there and needs my care. Ingenious.
After getting some advice from Andrew Janjigian in the comments of yesterday’s post and from John Wozniak via Twitter, I realize I just have to wait for the correct balance of bacteria/yeast to flourish. That may take some days. I know from reading along with Donna Currie‘s Sourdough Starter Along on Slice that it can take up to nine or ten days (though YMMV).
I don’t think I’m going to be making bread this weekend.