On the Hunt for Wild Yeast continued.......

So just to finish of this epic journey of the discovery to wild yeast(Sour Dough Starter), let me finish off the ingredients and day to day of the how to.

Day Two:

The mixture was looking good and bubbly already which is great, it also had a fairly sweet smell when you removed the lid. 

So I measured out in a large bowl

• 4 oz of all purpose flour
• 4oz of filtered water 

And the current mixture

I now mixed everything vigourosly into a good smooth paste, and then transferred it back into the mason jar. The jar at this point was only just past half full, however about 4 hours later I walked into the kitchen and the mixture had bubbled and expanded on mass and was completely over flowing and rolling down the side of the fridge. So now I have split the mixture between two mason jars now.....

Day Two Results

Day Three:

The mixture is more then doubled in size today. I ended up splitting the mixture between three jars as it actually started to overflow. It smells distinctly yeasty and sweet today.

Today like yesterday add

4oz flour
4oz water
current mixture

Mix vigurously and pour into three separate jars and place onto of the fridge to work it's magic.

Day Three

Day Four:

As it turns out I am completely underestimating the Starter. Every recipe I have found has said it will double in size....... More like quadruples in size! Seriously! the amount it has risen is ridiculous. I went to Victoria overnight and I had placed a plate under the jars just in case and a good thing I did! the Started was everywhere again!! The jars where jammed shut with starter after exploding out of them! To say the least the kitchen stank of yeast when we came home from Victoria!

Anyway moving on we do!

Same as everyday before combine the below in a bowl

4oz flour
4oz water
and the remaining starter
Mix it all up smooth and separate into four jars this time.

Day Four

Day Five:
So the starter raised plenty but thankfully did not go madly out of the jars today. While it expanded it became lovely and airiy and bubbly looking which is a brilliant result for the starter.
Today is the last consecutive day of having to feed the starter (hopefully)

So once again,

4oz flour
4oz water
Remaining Starter
Mix the same as previous days and split between all 4 jars again.

Day Five

Today once your starter has fermented well and is ripe, you can place it into the fridge after a few hours of sitting at room temperature until you are ready to use it. If your starter is not showing the signs of being ripe continue on day by day using the same technique until you have a ripe starter.

Once per week you will need to maintain the started by either using half or disposing half and then adding the 4 oz flour and water mixture.

If you are wanting to minimise the amount of starter you are using you can dispose of half and use only 2 oz of here. Or if you are going to be away or not intending to use the starter for a few weeks then use double the amount of flour and water.

So not that I have a healthy ripe starter I am ready to create some Italian Chocolate Bread!