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Day 6 of trying to make a sourdough starter

So we made it to day 6. The first picture was how I found it this morning, the second picture is the bubbles that had this morning and the third picture is how I left it for about 12 hours. The fourth picture is how I found it after 12 hours, as you can see it doubled in size. In the fifth picture you can see a few bubbles and the last picture is how I left it for the day.

I fed it around 2 1/2 tablespoons of bleached flour and 1 tablespoon of room temperature filtered water in the morning and also after 12 hours.

I think we are getting somewhere and keep in mind that I tried this as an experiment, because there is no unbleached flour or any other type of flour except common flour in the country I am currently located at.

2024/12/15 Edited to

Sourdough starters require a careful balance of ingredients and environmental conditions. As you embark on your own sourdough journey, it's essential to monitor the fermentation process closely. The appearance of bubbles is a positive sign, indicating that wild yeast and bacteria are developing. Feeding your starter regularly with the right type of flour and water temperature can significantly impact its performance. If you're limited to bleached flour, consider using it strategically while observing how it interacts with your starter. You may also find success in using alternative hydrating agents or adjusting your feeding schedule. For those facing similar challenges with accessibility to unbleached flour, remember that successful sourdough creation is about experimentation and patience. Documenting daily changes, in both visual and written formats, can provide invaluable insights into your starter's development. Furthermore, don't hesitate to explore local baking communities online for support and tips. Many bakers share their experiences with alternative methods and flour types, which can be beneficial as you continue this culinary adventure.

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