The Starter Has Been Started

The starter required to make the Tartine country bread loaf has been started!

The first step was to mix 2.5 lbs of whole wheat flour with 2.5 lbs of regular all purpose flour. From there, I mixed flour and water in a small, clear bowl until it had the consistency of a thick batter. After it did an initial three day fermentation-yeast-growing period, we dumped 80 percent of it out and then added more flour and water. And then 24 hours later, did the same thing again.

I’m a little concerned that it isn’t doing as much yeast-growing (leavening? starting?) as it should be, since it’s a little chilly in our kitchen. Much colder than a traditional bakery. 

Hopefully it will be in a good state by the weekend and attempt #1 at making the Tartine bread can commence.