Sourdough Starter From Scratch: Day 2
 
 
While your starter mixture was a thick gluey substance yesterday after mixing, today you might find it's the consistency of cottage cheese (lumpy) or even more watery and almost pancake batter-like. It may have a slightly sour smell, a few bubbles and may have grown a little.
Author:
Ingredients
  • 100g (approx ¾ cup) flour
  • 100g (100ml) filtered or spring water
Instructions
  1. Mix in another 100g flour and 100g (100ml) cup water to your starter culture, scrape down the sides of the jar and cover with cheesecloth or paper towel. Put aside in a warm spot for another 24 hours.
Recipe by @OmNomAlly at https://omnomally.com/2014/07/21/making-a-sourdough-starter-day-2/