Sour dough - day 2

I am excited! At first I started fearing a repeat of the other times I tried to start a starter with nothing more than just flour and water. After letting my starters sit for 12 hours on my temperate counter, I went to check, hoping to see tiny bubbles. But nothing. Not even a sour smell. Nothing.

At this point I decided to leave them there as long as it took. They would either start showing fermentation or rot. And eureka!! Tonight I found my little starters full of bubbles.




The rye definitely showed the most bubbles and was much softer.








It also showed a slight foaming on top.










The wheat was the runner up and had also softened a lot.









This one had a slightly more foamy top.











The white flour starter was surprisingly the least bubbly......









...but it was the most foamy.








I fed them all tonight with an equal mixture of flour/water: rye/water, wheat/water, and white/water. From here on the plan is that I feed them every morning and evening and in about a week my starters should be ready to try baking with. It is going to be important to go against my nature and discard half of the starter each time before feeding it, unless I want enough to feed an army :-).

If I wanted to, I could eventually feed the starters with white flour and end up with a white bread starter, but I am thinking of keeping them separate for now. Maybe..