20 October 11
This is my sourdough just after being fed. It’s not runny unlike some, it’s a firm dough.
I normally use it on a weekly basis, so after a feed, I put it in the fridge and the day before I’m going to use it, I bring it out into the kitchen to come up to room temperature.
The second couple of pictures show what happens to it in the time from being fed and coming up to room temperature a week later. It turns into what looks like aerated putty. As silky as you like, sweet smelling and full of flavour.
I use all but 200g, then I feed and water it, and the process starts all over again.