Hello All,
I'm working on my first sourdough starter, using the formula in Peter Reinhart's Bread Baker's Apprentice. I'm 5 days in and I'm getting a 25% rise, a bubbly top, and a very delicious sourdough smell, but the formula calls for the starter to at least double.
Is doubling the starter completely necessary or am I OK to continue into making the mother starter?
Thanks for the help!
Explain the method and your schedule
When you're creating a starter you are making the 'mother'.
Carry on as you do , the smell is great and that is a good sign of a great Starter.
Day 5 is still young, give it a stirr a few times a day and see how it goes.
How often do you feed your starter and what hydration is your Starter?
I do not know Peter Reinhards method.
Thanks for the replies! Not sure on the hydration, the percentage changes every phase.
The formula:
Phase 1 (1 day): 4.25 oz rye flour, 4 oz pineapple juice
Phase 2 (1 day): add 2.25 oz bread flour, 2 oz pineapple juice to phase 1
Phase 3: (1 day, but I let it sit 2 days): discard half of Phase 2, 4.5 oz bread flour, 4 oz water
Phase 4 (1 day, but I again let it ferment for 2 days due to sluggish rise): discard half of phase 3, 4.5 oz bread flour, 4 oz water
Phase 5 (Barm/mother stater): 7 oz phase 4 seed culture, 16 oz bread flour, 16 oz water