Experimental Sourdough Starter

This idea was a flop...I don't know if it was because of the flour or if because I used vinegar and that there wasn't enough sugar to make a fermented dough. I may try it again and add sugar. I'll post an update if I do.

For several weeks now I have been considering buying s starter for sourdough. The frugal person inside of me was fighting back though because some of those starters cost around $15. It seems way too expensive for me. So, the other night I was looking up how to make a sourdough starter. This web site called The Fresh Loaf suggested using flour and pineapple or orange juice. I thought that this was interesting, because I thought that starters were generally just flour, water and maybe some sugar. I decided I would give it a try but I discovered that I had no pineapple or orange juice in the house. I contemplated for awhile and decided I would try to make a starter using flour and vinegar. I'm basically following the steps of the above mentioned site to feed the starter, but I'm just going to try a different liquid. I'll see how it goes...

Ingredients Day One (3/13/12):

• 2 tablespoons organic whole wheat flour (whoops, I accidentally used organic all purpose flour...I'll just have to wait and see how things turn out)
• 2 tablespoons Bragg's raw organic apple cider vinegar

Mix the two ingredients together and place in a covered glass jar for 24 hours at room temperature.

Ingredients Day Two (3/14/12):

• 2 tablespoons organic whole wheat flour (whoops, I accidentally used organic all purpose flour...I'll just have to wait and see how things turn out)
• 2 tablespoons Bragg's Raw Organic Apple Cider Vinegar

Mix the two ingredients together with the mixture from the day before and let rest for an additional 24 hours at room temperature.

 Before adding the flour and vinegar on day three...It looks like starter

Ingredients Day Three (3/15/12):

• 2 tablespoons organic whole wheat flour (whoops, I accidentally used organic all purpose flour...I'll just have to wait and see how things turn out)
• 2 tablespoons Bragg's Raw Organic Apple Cider Vinegar

Mix the two ingredients together with the mixture from the day before and let rest for an additional 24 hours at room temperature.