This week was the final week for growing my sourdough starter babies. 🙁
It’s strange how attached you can get to a cup of flour, water and microorganisms!
This past week my starters did not really change much at all. I continued to feed them on a 12 hour schedule. They never had a noticeable change in smell and the texture never changed that much. I believe they got a little bit thicker by the end of this week, but overall, they were still like a soupy consistency. The starters would rise and then fall pretty consistently, but not a lot, (as seen by the results below).
Quantifying Starter Rising
Top Left: Absolute Starter Height Bottom Right: Starter Height Percent Increase
In Central/South America where bananas are often cultivated and grown there are many types of bread eaten by the people that live in the region. Just a few examples of breads include: Pupusa, Hojaldres, Pan de Coco, and Quesadilla Salvadorena. Many of these types of bread are savory and buttery, often a street food or a treat. Many don’t seem to be very similar to sourdough because they are very dense, more like a pita bread.
https://www.tasteatlas.com/central-america/breads