I have to admit, our sourdough starter doesn’t look very appealing at the moment. I think that’s probably a good thing, though, as yeast doesn’t look so hot when you’ve started it on the road to fermentation, either.
It’s been growing for a week or so now, and every day I’ve been adding some more flour into the mix to feed the developing culture. Looking at it this morning, it looks rather advanced, and although it doesn’t smell quite as beery as I’d been expecting, it has turned a bit brown on top, as you can see from the picture.
Unfortunately this weekend is a busy one for us so we’re not going to have time to make any bread (missing the point of choosing this way to make it as it’s inherently slower) but now that it looks like it’s pretty much there I’m itching to get needing.
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Yuck. Looks rather like Vomit.
You should use a broader container that you can beat easily with a spoon to get air in the mix. Take away a tablespoon each day and add in a tablespoon of fresh flour (Organic stoneground if possible) + a little warm water as required to keep it like porridge.
It doesn’t look so good in that picture, does it. When you see it in person it’s not nearly so dark – it’s a creamy grey. It is bubbling really well now, though. I know it’s common to keep your culture in a bowl, but I chose the jar after quite a bit of reading around the subject as it’s easy to keep it in the fridge.