Wild yeast starter made following a recipe in Piano Piano Pieno by Susan McKenna Grant. I began on 8 July in the evening. Instead of taking five or 6 days, it took over two weeks to be viable... Here it is at a starter at last on Thursday 26 July (day 17!!)
On Friday 13 July (day 6) I THOUGHT it was a starter. I put this jar in the fridge until Monday's feeding... But I was wrong; it was still only a culture. (The bread I mixed on Friday and baked on Sunday(??) was a disaster.) So with Monday's feeding, I began in earnest to try to capture the elusive wild yeast.
Tuesday (day8) PM
Wednesday (day9) AM
Thursday (day10) AM
Thurs AM (day10) close up
Following Monday (day 14) AM
Monday (day 14) AM closeup
Monday (day 14) AM: Look at those bubbles!
Monday (day 14) AM: the top bowl is what is left from the previous night. The bottom bowl is the new mixture. Note that it is already bubbling!
another close up of Monday (day 14) AM
Marker to show where top is directly after mixing.
Wednesday (day 16) PM: penultimate baking day
Wednesday (day 16) PM after mixing
Thursday (day 17) AM: and at last it's ready to be mixed into bread dough!!
Thursday (day 17) AM: first successful wild bread dough!! Please take a look at the wild bread success.
One of the hazards of using a glass jar to store the starter is that, well... you know....
Here is the new jar with a proper lid. Inside is the starter about two hours after being fed (using 1 tsp culture, 3 Tbsp flour, 2 Tbsp water).
