This week was all about my starter. The video I used to gain knowledge was from TikTok Lauryn Chayce, sourdough starter video
I chose this video because she kept it simple and explained that if you need to measure everything, everyday the chances you keep up with it or slim. My number one concern is that I wouldn’t keep up with it. It also had over one million likes, leaving me to believe many people had done this method and it had worked for them.
The first couple of days I had very high hopes as my starter was already beginning to form a good “yeast” process. Then I missed a day and noticed it looked a little deflated. I turned to google for advice. Google told me as long as it wasn’t molding I should continue on my normal routine, it just might take longer to bloom.
Two days later I missed another feeding :(, as I was so busy. So the starter video I picked was good for me, but I need to figure out how to not miss days on my own terms, as it prolongs the process.
But I turned to google again and it said it was just fine and I should continue on the process, but should do 3 things : make sure there is no mold, Check for hootch, (https://www.sourdoughhome.com/what-is-hooch. If hooch is forming; and there is a lot I should dump the hootch out, or mix in the hootch if there was only a small increment and separate my batch into two.
This why in my documentation video there becomes a second Container, as I did have a little bit of hootch forming.
My Starter right now looks like it struggling to bloom, but I am going to continue to feed it and give it time to bloom.
My back up plan: get starter that’s bloomed from some else to bake my bread, while continuing to try and get my own starter to bloom.
My video was made using cap cut