Well, we are over halfway through our little adventure in sourdough bread makin’. Wile preparing for the next step today, I noticed my layer of yellow liquid was much larger than yesterday. It also was not as cloudy.
Today let’s just pour off our extra liquid as usual, add one cup of flour, and one cup of cold water. Mix until your new flour is well moistened. Easy right?! Yesterday I recommended using cheesecloth as a strainer to pour off the extra liquid and it worked very well again today. Just be sure to take it slow so that you don’t just remix the extra liquid back into your main mixture.
We are so close to baking this as bread! Just a few more days. You know, the longer you keep this starter going, the better it tastes.