Let's get this bread

 Realizing that I should have grown the starters in a wider necked bottle!! Stirring them is very difficult so I have decided to start using a butter knife to stir instead. More dishes to wash but much easier to feed!

  01/29/21 Don’t have any appearance changes from yesterday Control- smells pretty strongly like corn. Thinner consistency from yesterday Banana- smells like corn. Similar consistency as yesterday, not as many air pockets but still present Lime- smells grainy, same consistency as yesterday Feeding at 3:30 01/30/21 Still look the same as yesterday on the outside. The top layer of all 3 starters was a darker brown. Control- smells more grainy like bread. Not as sticky as yesterday Banana- still smells like corn, air pockets are no longer there Lime- Very faint smell of grain/corn Feeding time- 4:30

We don’t have any appearance changes from yesterday. Control- smells pretty strongly like corn. Thinner consistency from yesterday Banana- smells like corn. Similar consistency as yesterday, not as many air pockets but still present Lime- smells grainy, same consistency as yesterday Feeding today was at 3:30.

The control and banana starters had air pockets throughout today before being fed. The banana has more air pockets than the control and the lime starter looks the same as yesterday. It also looks like the control and banana starters have risen, they are both higher than the lime starter. Control- smells more grain-like than corn. Consistency is much thicker than yesterday, putty-like Banana- smells like corn. Not as thick as control starter but still putty-like Lime- smells grainy, cannot smell the lime anymore Starters were fed at 3:00pm.

Today the surface of the banana starter is darker. The control and lime starter appear the same. Control- smells like corn Banana- pretty strong smell of banana Lime- smells like bread with a very faint hint of lime Fed the starters at 4:00 today. All starters were thicker after being fed.

  3:00pm- started the starters. What's in them? Control 1- great value brand all-purpose flour and dechlorinated water Banana 1.1- great value brand all-purpose flour, dechlorinated water, ripe banana (outside peel was yellow with a couple bruises, firm once peeled) Lime 1.2- great value brand all-purpose flour, dechlorinated water, ripe lime (outside peel was medium-dark green, lime was very juicy) (The dechlorinated water is just tap water that had sat out for 24 hours) Control and banana starters had the same consistency- looked like cake batter. The lime starter was slightly more watery and chunky because the lime didn’t puree as well as the banana.  The only thing that differed in my procedure from the one given by my professors is that my starters have the paper towel on with a rubber band while the procedure has that along with a plastic lid. Also I used glass cups and the procedure given used plastic cups. The starters will be on the kitchen table at my apartment where ther

  Welcome!! Beginning on January 26, 2021 I began preparing sourdough starters. “Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise.” https://www.bbcgoodfood.com/howto/guide/what-sourdough . I’ve decided to make a regular starter(flour and water) and compare it to a starter with added banana and another with added lime. You will generally find yeasts and lactic acid bacteria acting as the “good bacteria” in these starters https://elifesciences.org/articles/61644 . It will be interesting to see how the microbes will react with the banana and lime and if they will affect the outcome of the starter!