Sourdough starter in southern mexico

I started this starter on thursday evening, and this morning I noticed a subtle change in the smell, for the better. The harsh sour smell had gone .

I poured off all the top forming houch and have been feeding it faithfully every 8 hours. Today I think I finally have enough bubbles to make the dough tomorrow and bake the bread on wednesday morning.

Ramona also tried making two loaves at her families home over the weekend. Only one of the two loaves rose and one of her children touched a loaf on its final rise and probably punctured the surface. 

The last thing I baked was the cottage loaf, recipe given in previous blog entry.  We have now eaten all of that loaf and I want my husband to concentrate on the oatmeal raison in the freezer before I bake anymore...other than the sourdough that is...

 Hasta luego...