Day 5! She’s watery and bubbly this morning!
I think I’ve been underfeeding her, so I made sure to measure out my starter and flour today!
She smells normal again, thankgoodness! Instead of throwing away the discard today, I’m saving some to make bagels and pretzels this weekend!
Fed her and put her in a new jar and back in her home!
Looking for the perfect bagel recipe? Use your sourdough discard to create chewy bagels loaded with flavor. Combine 200g of your bubbly starter with 113 grams of flour, and let the dough rest before boiling and baking at 349°F. Adding a touch of malt syrup to the boiling water enhances that famed chewy crust. Enjoy your bagels fresh from the oven and consider experimenting with herbs or spices for added flair! Remember, maintaining a healthy starter is key to successful baking—keep tracking its progress and feeding it regularly for the best results!