Sourdough Day 3
Getting the starter going was quicker than I can recall. Just one feed was required for the bubbles and distinctive sour aroma. I took 3/4 of the starter, mixed it with 200g of flour, a big slurg of olive oil and a good pinch of salt. After a good 10 minutes kneading, the dough is being left to rest at room temperature. At this stage I don't know I long it will take to rise. I have yet to get to know my starter. Exciting!
