This is day two of the seed culture for a wild yeast starter. I’ll use it for baking bread. I had one for several years in Bushwick. Once it gets started, it will need weekly feedings of flour and water, and it can live indefinitely. This is my first in California. The bubble at the top right is air produced by yeast activity. It’s alive.
John:
Watching with interest. I was just telling Nami the other day that I need your advice on creating a starter because I have tried twice (Tartine Bread method) and failed.