|impromptu backyard picnic|
So while I'm in here growing bubbles and bacteria, my loves are in the backyard welcoming the sunset. I love to peek out the window and see what they are up to. On my last check, Moonpie was walking around the backyard trying to balance a bucket of water on her head while singing a song. Always a song on that girl's lips. I love her creativity. I could see it in her face that she was somewhere far, far away. I kept my peeking to a minimum in fear of ruining her moment. Her private moment wrapped up in her wonderful mind. I walked away from the window so grateful that I get the chance to share this life with these two precious people.
This morning I got up ready to feed the starter and make sour dough pancakes. There were bubbles, but only on the surface. And the starter had a distinct odor. The kids were grossing out, but I pushed on. Sure, it smelled like baby poop, but I've never had a successful starter, what do I know? Maybe it's supposed to smell really awful and then miraculously turn into pure delciousness. Let's just say that was bad thinking on my part.
After more research on the Cultures for Health site, I've realized that I'm not supposed to start a culture with freshly ground flour. Can anyone give me any pointers on this?
(I should add that the culture I'm using is not from Cultures for Health. This particular brand did not note if I was to use white flour or whole wheat. I'm assuming at this point that it was probably intended for white flour.)