As you all know, I have, recently, started, and, restarted, 2 separate sourdough starters. One is from my sprouted, dried Einkorn berries,
and the other is from my original starter developed here, in CDMX.
Both are well, with the original starter having taken off like a house on fire. I did, however, get rid of the “fresh” starter I made from AP flour, and water, as the other 2 were doing so well, I didn’t feel the back up was necessary any longer. Let me show you.
In the jar marked CDMX, in the foreground, you can see the red line close to the top of the jar, with the arrow pointing downward. The line indicated where the starter rose to, then deflated after a time. The fresh was fairly active as well, but the Einkorn was amazing. In the above photo, the Einkorn starter was only 3 days old, whereas the CDMX, and Fresh, were about 6 days old. No need for all three, so Fresh is no longer being kept alive.
Here are a few photos of the starters yesterday.
It is rising so consistently that I will start feeding it twice daily, then bake a loaf Sunday, or Monday. I’ll show you how it turns out whenever I get to it. Remember, this will not be artisanal; it will be a soft sourdough sandwich loaf that, hopefully, will be soft throughout. Stay tuned.
Until then, stay happy, healthy, and safe. Wash, cover, and protect yourselves.
Post script: I forgot to show you my newest “mill” for grinding the berries. It’s the latest attachment I bought for the KitchenAid mixer we have. It takes less than a minute to finely grind 1 cup of sprouted Einkorn berries. Yay!
