The Sourdough Starter - It Lives!!!!
Four days into the big experiment, the Sourdough starter lives. The bubbles in that mix are from wild yeast and lactobacilli captured in the deepest, darkest recesses of mysterious Crofton. (Lactobacillus Croftonensis, anyone?) Because we cultured the medium by running around outside the house, it will have a flavor that is unique to this area. The yeast and lactobacilli in, say, Columbia, are different from the ones in Crofton due to unique local conditions. Travel just a few miles and the yeast changes a little bit.
I asked my friend Trevor to see if his brother, who is a pretty accomplished brewer, would be interested in trying to isolate the yeast strains and brewing some beer from it. Given that lactobacillus is present - which produces lactic acid - the resulting beer might be a little bitter. This could necessitate flavoring with fruit syrup. Who knows - maybe there's a Crofton Lambic in my future. Maybe not.
I'm looking forward to baking the first batch of this bread. I'll feed the starter for another day or two, then will be able to remove some and make a sourdough loaf with it.
I'm very happy about this, just in case you didn't know that already.