Hello Fellow Fresh Loafers,
After a year of using this site to get recipes and develop a novice understanding of the baking process, I decided to take the next step... and set up an actual account. I also figured, if I have an account, I should develop a starter. Using instructions from this site, I started two and a half days ago.
Day 1: 2 TBS Pineapple Juice, 1 TBS organic Whole Wheat Flour (King Arthur), 1 TBS organic Rye Flour
Day 2: repeat day 1 to exisitng mixture
Day 3: in about 5 hours I am due to repeat the above...
I have a tight clump of thick putty. I stir periodically (I read somewhere that airation is good.) And it smells faintly yeasty. but no bubbles or other signs of growth yet.
Am I on the right track?
Thanks
Kneads_Love
The only thing you need in addition is patience. Yes, you are on the right track. What is the temperature? The optimum temperature is 75 to 85°F, but lower temperatures will work, just slower.
When the starter begins to show activity, you can start using unbleached A P flour and eliminate the pineapple juice. Then you can start feeding equal weights flour and water.
Ford
Thanks Ford!
I had read that 65 to 75 was optimal. The first night it dropped to 60 (or even a bit less) -- too cold for sure. So now I have a desk lamp shining at the side of the metal mixing bowl. and it prob around 68 - 72. Now that I know that I am on the right track, I will ride it out. (Or maybe I will put it in a styrofoam cooler with the lamp to get it a bit warmer.) Not that I am in a huge rush.
Slow & steady wins the race.
Kneads_Love
even the tiny one in the oven, crack the door and be warned!