Sourdough – Day4 – The Stinkening Returns

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I read on a Facebook group full of artisan bakers that a if a wholewheat starter smells like vomit for a few days it’s probably ok and is just going through the process of fighting off the bad bacteria that you don’t want. For science I’m going to stick with this. It’s also looked very sad and lifeless over the last 24 hours, but I’m assured by people on ‘the internet’ that’s ok too.

So I fed it and it looked like this. The same as every other day except more of it. There are some bubbles already, so what I might do this evening is split it down and feed it again. The recipe I’m following doesn’t call for you to split it, but lots of others do.

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