Day 0 ↑.
I expected to show day 1 another photo that shows no no change in the jar, and then another photo for day 2 showing no change in the jar, possibly a tiny bubble or two, scant indication that something is happening. And then for day three more bubbles creating a thin foam of bubbles.
But this all happened in 24 hours and it's the first time that's happened in Denver. It does happen in Maui even faster but by the the slurry exposed to the wind, not in a jar closed tightly. This time the organisms on the flour itself leapt to action in 1/3 the usual time.
Day 1 ↓.
It's already separated into layers. It needs to be stirred. Left alone the foam will collapse.
I used the cheapest flour available at the regular grocery store. The store brand. The organisms on the flour come from the fields where the wheat grain was grown. It will not be from one single field, Not a single wheat farmer, rather, grains are combined from various sources at the mill to even out the protein level across production runs. The grain originated from several fields. Presumably Nebraska. This is most likely Nebraska sourdough starter and that's a very good place to be from.
24 hours to produce bubbles is too long a time period. Tomorrow this starter begins its training to do this same thing in 8 hours. It is a process that can take several days; the starter is given fresh water and more flour. 8 hours later more water and more flour whether or not it has risen satisfactorily. This way the culture is trained to go faster.
The increment can just as easily be 12 hours.
It may peak before 12 hours but if left alone to languish the culture will respond to go more slowly.
You can see how this can become unwieldy very quickly. To keep the culture manageable usually half is discarded. In order to keep up the training. The aim is to have the culture bubble full blast within the cycle. Seeing this respond so quickly I have a feeling that whole training period will be accelerated.
Usually, the idea is to make a culture to last you thereafter, but I already have too many cultures to bother with more. Instead, this starter will be feed in increments, it's activity monitored and the whole thing stiffened with flour for dough.
The dough will be refrigerated for a few days to ferment and develop acidic character.
Then the dough will be brought out, shaped into a loaf, proofed, and baked.
There will be no sourdough starter left to mess with. That will be the end of the project.
How inefficient, a whole week just for a loaf of bread.
If your starter doesn't react this quickly don't be discouraged. This is unusual.