Some say to toss out half of the original from now on. Some don't mention throwing any out until later on. Some say it's essential to throw out to assist in the yeast development. In which case why do some not mention throwing any out at all?
Also I've started off with 75g of flour and 75g of water. 48 hours later and bubbles are forming. I haven't thrown any yet but have added another 75g of both flour and water. This is based on the recipe on the Hobbs House Bakery recipe. At my next stage I intend to add another 75g of both flour and water but the sourdough 101 tutorial by 'gaarp' on this site (which seems incredibly helpful and informative and I intend to follow from now on) doesn't suggest equal amounts of flour and water on each addition, the quantities of flour and water are different. Another recipe says the quantities of flour and water aren't as important as it is to make sure each time you are doubling the amount you've started off with, hence throwing half away before adding that same amount of flour and water 50/50.
Argh! I know maybe the conclusion is that there are lots of methods and all are fine but I'm just struggling to understand the science behind it and feel confident in what I'm doing!
Any advice gratefully received!
Thank you.
1: initial bubbling up
2: quiet period
3: a second bubbling up; maturity
The initial bubbling up happens quite quickly within the first couple of days. This makes the beginner think that this is quick and easy but it's a false start, its bacteria you don't want. Then after the 3rd, or 4th, feed everything goes quiet. At this stage they then think they've killed the starter and begin a feeding frenzy to 'wake' it up. It is at this stage it's counterproductive to over feed. Even though things have gone quiet something is happening. The starter is becoming acidic (PH level is lowering), killing off the bad bacteria and making a good home for the good bacteria and yeasts. Overfeeding at this stage raises the PH level slowing the process down. So while the good bacteria and yeasts do benefit from a good feed it's important to time these feeds well. Once your starter begins to mature and wake up then you return to regular good feeds. After all if there is no activity then what are you feeding?
So get through the first stage with scheduled feeds.
When things slow down then the feeds slow down. Just keep warm and stir. You may have to skip a feed or two (or even three).
When it begins to show signs of life again then begin feeding again allowing the starter to dictate how often at this stage.
Once your starter is strong and predictable then it's done.
So healthy feeds are important at the right stage! It's knowing when to feed that's important.
Keeping your starter warm, feeding with wholegrain and patience is the key.
Throw away half before feeding.
Make something with your starter .
Pancakes , pikelets , crumpets , scones , and breads .
Start baking and have fun
while the good beasties are battling it out with the bad beasties. Plus, the starter often stink at that stage.
Just follow what Lechem said.
Is your starter smelling ?
Not all do , some are healthy and workable in a few days , some are not .
Then invariably the initial bubbling up was one which you wouldn't want to use the discard. Once it comes back to life and matures then using the discard is fine while you keep up regular feeds to build strength after which you maintain with no discard finding a suitable schedule.
Thank you everyone. I'm progressing and guessing a lot along the way but there's activity so I'm going to persevere and see what happens. Thanks again!
The pineapple juice solution
It explains a lot about the microbiological process...it will also help you understand why there are so many differing techniques
add starch sugars to the starter , and help kick start the bug too . Also , less enzyme bacteria issues than the fruit juices introduce .