Chefpandita's Starter on Day One
"I named it Spongebob. I used ap flour and botted water; mixed it on Tuesday night around 9pm. This is my first sourdough starter, so I'm pretty excited to see what happens next!"
Dtaler's Starter on Day Two
"The attached picture is from the second day of my starter. I weighed .5 oz of king arthur all purpose flour and 1 oz of filtered water. I am covering my starter with a paper towel that is held down with a rubber band. I can already see bubbles! I'm so excited to follow along. This is my first starter."
Chefpandita's Starter on Day Three
"Yesterday [Day 2] there were no bubbles and I was worried, but this morning it looked pretty bubbly and alive."
Joshua B's Starter, Day Four
"It's looking and smelling pretty good right now."
Chefpandita's Starter on Day Four
Looks like there was nothing to worry about—check out those bubbles!
Wookie's Starter on Day Five
"Day 5 in the life of Oozey Oozebourne."
Well, that name deserves a prize, doesn't it?
Flagstaff Forno's Starter, Day 5
Caleb (aka Flagstaff Forno) sent in this pic of his starter on Day 5: "I've been tagging along with the sourdough starter tutorial...it's been fun! Here is a photo of my stinky-starter on Day 5. I'll be firing my oven tomorrow night for pizza and hearth breads...I plan to use the starter for some of the breads."
Norma's Milk Kefir Starter
Norma is working on a different type of starter."The milk kefir starter in the picture is one day old...I have used them directly in leavening a pizza. Now I make a poolish with the milk kefir starter. That is what I have been experimenting with as of yesterday. You feed the milk kefir grains milk. I now let the milk kefir grains ferment in regular whole milk for two days at room temperature."
Want to see more? Check out Norma's blog.
Brooks "pizzacommander" Jones sent along this shot of his starters and writes: "These aren't exactly new start-ups, I started them both this summer. The Ischia strain was purchased from Sourdo.com, while the Brooklyn one was captured in my kitchen. Both are hearty, and more importantly, tasty!"
Patrick B's Grown-Up Starter
Here's another long-lived sourdough starter: "My starter was born on 1/1/2000. The inspiration came from Nancy Silverton's Breads From The La Brea Bakery. My brother calls her Audrey, from Little Shop of Horrors. She has provided 11 years of wonderful bread and pizza."