Sourdough Starter Series: Day Six

It's Day Six!

Are you counting down the days yet?

So close.

Today there was hardly any liquid on the top of my starter.

Amazing!

If you'll remember, I cut the liquid yesterday to 1/3 c.

So my dough is thickening.

It was still frothy on the top with lots of bubbles working.

I poured my starter into a clean bowl and added:

1 c. flour

and 1/3 c. water.

I'm hoping from this picture you can see the consistency that's developing.

Remember you can add as much liquid as you'd like (up to 1 c)

to change the "sourness."

Thin=more sour

Thick=milder

And that's it!

Cover with cheesecloth and return to your warm spot.

Happy Fermenting!