My first sourdough culture
I just wanted to share my first starter and see if anyone can provide me with hints and tips.
I first started it 2 weeks ago with white flour at 100% hydration and some white wine vinegar. It started making shy bubbles after day 2 but not until I fed it whole wheat flour on the 5th day did it rise and over flooded its container.
I kept adding whole wheat till now except one addition of rye which did not react and 24 hours passed with no bubbles visible.
Now I am planning on using this starter at night for my preferment and will keep photos and posts updated