Day 02 am.JPG

[Photograph: Donna Currie]

Day 2
Stir throughout the day or when you can. No need to stick to a rigid schedule. Leave starter out on counter, covered with plastic wrap, overnight. See you tomorrow!

When I first checked my starter today, the yeast had just started coming to the party in my jar—there were already a few tiny bubbles.

Many sourdough starter recipes require a lot of feeding, but if you think about it, yeast isn't running around the jar like PacMan, it's sort of floating around and eating what's nearby. Stirring is just as important as feeding. Maybe more so.

On Day 2, I didn't feed at all, I just stirred the mixture whenever I thought about it. That's actually a good thing to do throughout the process. You don't need to stir on schedule, but whenever it's convenient, give it a little stir, whether it's a couple times a day or a dozen because you happen to be in the kitchen.

By the end of Day 2, there were more obvious bubbles in the mixture.

Day 02 PM.JPG

I gave it one more stir at the end of the day, and let it rest on the counter until morning. How's your starter doing?

To Start from the Beginning...

Day Zero: What You'll Need »
Day 1: A Half-Ounce Flour and an Ounce of Water »

...Or Skip Ahead

Day 3: Feed Me More Flour! »
Day 4: 100% Hydration »
Day 5: Keep Feeding and Stirring! »
Day 6: Keep Stirring and Feeding! »
Day 7: Feed and Wait »
Day 8: Getting Close! »
Day 9: First Harvest »
Day 10: Second Harvest »
Day 11: Time for Storage »
What Happens If You Neglect Your Sourdough Starter »

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

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