Fall is here and the temperatures are dropping down to where I can do long fermentations on the bench so I thought I would make a new starter to join in on the fun.
Day 1 Zero hour.
The flour is 10 grams of the following home milled flours, Wheat, Rye, Barley, Spelt, and Kamut. I ended up with 50 grams of flour all total. To this I added 50 grams of well water, water that is chlorinated can inhibit the bacteria and yeast from growing. The last special ingredient is some human saliva.
No activity yet and I don't expect any for a couple of days so I'll just leave it be until I see some activity. There is plenty of food there for them to eat so no since in throwing any of it out yet. The starter is on top of a upright freezer which is a nice warm spot to help them to get growing. Why all the different flours? I figure there has to be some different and interesting yeast and bacteria on them and the new starter's flavors will be influenced by them. I'm kind of curious to see what kind of flavors the bread will have and if I like it I'll keep it. Next update I figure will be in a couple of days.