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Day 9: Watching the Starter, Not the Calendar

Day 9 of the sourdough starter experiment, and this is the stage where observation matters more than the calendar.

Today I fed all three starters, Basil, Juno, and my older starter Cassie, using small amounts of whole wheat flour and adjusting hydration by feel instead of strict measurements. At this point, consistency and activity tell you far more than exact numbers.

I talk about what I look for visually and by texture, including what I call “bubbly porridge,” why big bubbles matter, and how a healthy starter should feel at this stage.

I also check on a cold, dormant starter and explain the mild acetone or nail polish smell, why it happens, and why it is not a failure.

We finish with an honest look at baking timelines. Could I bake now? Yes. Should I? Probably not. Strength and consistency matter more than speed.

This series is about learning how to read your starter, not rushing it.

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