This week brought major changes into my experiment. Not only did I learn of our need to split our starter, many of which mine did not observe growth, but also dealt with my materials entirely crumbling beneath me. I was extremely exhausted while not in my own apartment and my only covid-negative social interaction knew how I made a point to maintain the starter and asked for clear instructions to do my experiment for me. I went as far as to write them down, and they went to my apartment to help me out. Unfortunately, a lot of flour and water later, they called me to say the supplies wouldn’t fit. They assumed that my scale had a decimal, and had added 200 grams of flour and water to many of my most important starters, namely all of the lychees (which were the main focus of my experiment.) I went and was able to use two untouched starters, Control 1 and Date 3, and will maintain them for the rest of the experiment. However, in an ideal world I would restart entirely, as I believe the lychee-sourdough has many potential real world applications.
The sourdoughs are enjoying a greater ratio of flour to water, but are not regularly “hooching”. Hopefully, this development will become more evident soon!
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