It is time…
The sourdough starter has stopped bubbling and she has a very pungent wicked smell.
Let’s get started!
- Wooden spoon to stir
- Glass Jar
- Lid with holes
- Uncover and stir it all together.
- Transfer this to a quart size mason jar (or any 2qt size glass or ceramic jar) and cover it with a lid that has holes poked in it. You NEED to have poked in it as if you don’t CO2 will build up and if it can’t escape the jar will explode. What I did was used a 2qt mason jar and had my husband use a drill to drill out 2-3 air holes in the metal lid.
- Put this in the refrigerator until you’re ready to use it.
Now as it sits in the refrigerator you’ll notice a green/gray liquid that floats on the surface of it. This is OK. This is from the yeast/starter not getting in contact with air. No air results in alcohol. All you need to do is blend the alcohol back into the starter. This will give you that unique strong sourdough flavor. If it’s too pungent, just measure out what you pour off and then replace with warm water. Remember you always want your starter to be pancake batter consistency.