It took me an hour and a half to make this cheesecake. And it was mostly because I decided to make a sponge cake crust instead of graham cracker or Oreo. Since this cheesecake took me so long to make, this post will be pretty long too! I will be nice and post the finished product first along with a read more tag. There is no recipe with this post unfortunately.
We are at Day Five and it’s still alive! I also have about 3 cups of discarded starter to use, so today I am going to attempt to use the bread machine. The bread probably won’t be very sourdough-y, but maybe it will still taste yummy. Did I just make two of my last sentences rhyme? Hopefully my loaf doesn’t fall, explode, or bake into a hard lump.
Last night, I fed the starter at around 10 PM. It looked like usual. Bubbly, smells a little fruity, etc.
This morning, I fed it again at around 9:30 AM. It didn’t look as bubbly as it did last night when I fed it. I think that was my fault though. I used cold spring water instead of room temperature or cool spring water. By the way, it was 105 degrees or something ridiculous like that yesterday. Maybe that had something to do with it not being as bubbly. Hopefully, it will revive some today. It is only supposed to get up to the 80s and it might rain.
P.S. I am hoping to write up a cheesecake post later today to take a break from the sourdough starter posts. Pictures of goopy dough can only be interesting for so long!