sourdough starter question
I've been following directions in my cookbook for the starter and it has a black liquid on it prior to me mixing it 3 x a day. Is that all right? It is kind of in the way on the countertop, and using one of my handiest bowls. How and where do you "keep" your starter mix? Should it have that black color to the liquid part? Shouldn't it still be bubbly? I feel like I'm doing something wrong.
__________________
Devoted wife, dd#1 - 5/03, missing baby - 2/06, dd#2 - 2/07. I am truly blessed.
|