There is life! I spotted a few gentle bubbles in my slightly pink sourdough starter yesterday, after six days of worried observation and occasional stirring. According to the recipe, we’ve still got to wait for another week before moving into an arduous fortnight of twice daily feeding which may actually bankrupt me given the huge amount of organic flour involved.
I dared to taste the starter tonight, against my better judgment. This is an experiment that I won’t be repeating. It was foul. Unpleasant looking, with a faintly off-putting smell, it tasted sour and – gasp – just a little bit fizzy. Yeast!