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.

Related posts:

1. Starting to make sourdough bread
2. Mixed results from the sourdough mix
3. Success with the sourdough bread