+++ Sourdough Build Stage 2: After 36 hours +++
After 36 hours, 12 hours after the last feeding, at a temperature of about 25°C, the mixture has doubled in volume and lots of gas bubbles can be seen. The smell is that of a starter in its very early stages of fermentation, quite harsh, a bit like sour milk, without any sweetness or balance. I added another 50g and 50g of water and expect it to double in volume in the next 12 hours again. Will bake with it for the first time on Saturday.
This is not the ‘Detmolder Three-Stage Process’ where you take a tiny bit of mature rye sourdough culture and use it to build up a starter going through three different stages of temperature and consistency.