The Evolution of Quaran-Tina

My first full week of quarantine, I welcomed the birth of Quaran-Tina, my second attempt at a sourdough starter. Long time readers will remember that the last sourdough starter I did was a failure, and I don’t know if it was my fault or not. Quaran-Tina is going to help prove to me if I’m the problem, or if Tartine Bread is the problem. I am again turning to this tome that is often referred to as the bread bible for guidance.

Feeding One - 3/30/20

I have to say that I’m pretty impressed with the amount of bubbleage that Tina created for herself off of just two days of fermentation. I skimmed off a good amount of it to find a lot of yeasty water was underneath the bubbled up concoction, but I think that’s going to be okay. I am not going to go for precise measurements on my feedings like I did last time. I gave her about a cup of flour and added water until it reached a thick batter-like consistency.

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