Sourdough starters by Emily

            How we covered the topic about sourdough starters is we did an experiment. Our experiment was to just make sourdough starters for only a period of 4 days. We didn't all stay in the same spot though, just to see if we could get different results. Two of us went outside, two of us went in the all, and then the rest stayed in the classroom. We also spread them out around the classroom when we had to let them set overnight. There was some in the window seal, some up on a high shelf, some in the back, and one on the mini fridge in the back. Most of them were going good for the first two days, then all of a sudden they necessarily didn't go bad but they weren't good either.  

            My first interesting fact is about the liquid that you get when you let it set for a period of time, it is alcohol from the fermenting yeast. My second interesting fact is the pineapple makes the process go by faster. This is because pineapple juice has the right ph to assist the fermentation process. When you keep a sourdough starter in the refrigerator you only have to feed it once a week because it keeps all of its yeast alive.    

My question is, why do you think a sourdough starter can go “bad?” This topic is important because it tell you where thing can go bad. It could even say were the better air for you is. Like being around fungi and plants is cleaner with the air you breath, and when you’re around chemicals it’s worse for you.