Just like the previous few days, today we're going to add another ounce each of flour and water. Bubble activity is definitely increasing. One thing to look for is how fast the bubbles come back after stirring. It's one thing to see bubbles first thing in the morning, but it's not ready to bake until it's a little more lively.
At Day 7, your starter is not quite ready yet.
One flavor tip: unlike the yeast in a sourdough that needs oxygen to reproduce, the bacteria carries on whether there's available oxygen or not. And the bacteria only produces lactic acid when the oxygen has been depleted. So, if you like a sour sourdough, let it sit undisturbed for a while. The yeast will take a little nap, but the bacteria will be busy creating that sour flavor that's sought after in sourdoughs.
In other words, you don't have to be too nice to your starter. A little neglect at the right time can be a good thing.
Go Back in Time...
Day Zero: What You'll Need »
Day 1: A Half-Ounce Flour and an Ounce of Water »
Day 2: No Feeding, Just Stirring »
Day 3: Feed Me More Flour! »
Day 4: 100% Hydration »
Day 5: Keep Feeding and Stirring! »
Day 6: Keep Stirring and Feeding! »
See the Future...
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.