Today I will let my culture incubate for a day and will not touch it.
Today is like any other day. One day closer to having my culture be ready for baking.
Fortunately today, my culture looked like its average self. No molds or anything exciting. On the assignment, it says not to forget to feed it at least once every two days. I’m thinking about letting it sit for two days instead of one and feed it again on day 13. lets see what happens!
Today as I checked on my culture and continued the process, I saw some black spots. I’m guessing it is mold. I asked my professor what to do in that situation. She said that it is normal, and to just move it to the side and take a teaspoon of culture that had no mold and put it into the new bowl.
The towel that I have been using to cover my culture is starting to smell. I’m going to ask my professor after the weekend if it is recommended to change the towel. I hope so, because that towel is gross. Take a look at the mold like spots on my culture!
Yesterday, I had to go out of town, therefore I thought it would be a perfect time to let my culture INCUBATE for an extra day.
Today, when I went to check on my culture, it had an extremely strong smell. It is starting to make the towel smell really bad too.
Today I did the normal routine. Take out a teaspoon of culture, transferred it into a bowl and added fresh flour mix. I can’t wait until these repetitive days are done. I want to beak bread already!
Today I continued with the process. Taking 2 Teaspoons of culture and feeding it. Nothing too exciting. It smells, and it looks a little more brown than usual, but aside from that, it looks like the same old culture.
Hypothesis: As I continue to take culture and transfer it to a new bowl, there will be a higher concentration of bacteria. With that being said, bacteria will grow faster each day I add fresh flour.
Today I checked on my culture. It is a couple hours earlier than usually do, but since its Valentines day, I won’t be home for a few hours. For the next 5 days, I will be checking on my culture and adding flour mix into my culture and washing it with luke-warm water. Today, I saw the gas bubbles. However, it does not stink anymore, fortunately. My guess is that since a majority of the culture is still fresh, it will not smell as terrible as it did before. Not yet at least. Stay tuned and see what happens next.
My specific direction are to proceed if I saw gas bubbles. One picture shows a great view in front of the light that really highlights these so called gas bubbles.
For the project I am required to post photos of the crust, but today was such an interesting day for my culture that I felt the need to post multiple pictures. In some of the pictures, you can see me pulling off the so called “crust.”
Now that my culture is “crust-free,” my culture will start a new Journey. Time to say bye to its old bowl and into a new one.
Transfer approximately 1 teaspoon of the culture at the bottom into a new small, clear bowl. Add 2 tablespoons of flour mix. Slowly add lukewarm water while mixing with your bare hands to make a paste. The final consistency should be like a smooth cake or pancake batter. Cover the bowl with a kitchen towel. Incubate it in a cool, dark corner in your kitchen for 1 day. Post a photo of the crust being pulled back.
Take a look at my culture. There is a significantly higher number of gas bubbles forming! Another noticeably different thing about my culture today is that it smells extremely sour. It had a familiar smell of beer or vinegar. Surprisingly, the best way to describe the smell is to think back to when you once bit into a piece of sourdough bread. It has that same distinct taste and smell, but five times stronger.
Surprisingly enough, my culture is growing. This is due to budding. For those that don’t know yeasts are unicellular living organisms and like all living organisms, they reproduce through budding.
More information on yeast and budding can be found on:
This is my culture (cultivated bacteria) and I. If you look hard enough, you can see little gas bubbles forming. What are these gas bubbles you say?! Let me tell you.
It all starts with yeast and its role in FERMENTATION. Many of you may have heard this word used in alcohol making. Yes, fermentation is used in that sense to mature some alcoholic beverages as well as bread. However, in this picture you can see another role of fermentation through the process of rising the dough by turning carbohydrates into carbon dioxide.
The next step is to just wait. Nothing else left to do but let the culture incubate (keep at a temperature for bacteria to grow) and wait and see what happens!
Interested about fermentation? Learn more @ http://www.thescienceofbreadmaking.com/yeasts-molds-and-bacteria.html