texture of starter
This is day 5 of my first starter using recipe from King Arthur Flour Whole Grain Baking. It is made with flour and water only. I have been reading comments on this site and I am SO confused. My starter bubbled right from the beginning, which I thought was great until I read the first bubbling isn't real yeast and it should go flat then rebubble for the real thing. But the starter has never gone flat. Also, my kitchen is way warmer than the 65 degrees recommended for rising, so I'm not sure how often I should be feeding starter. It's quadrupling in size after 8 hours. Then there's the consistency issue. It's rather thick, like old oatmeal but aerated. Should I use more water? I've been throwing out all but 4oz of starter then adding 4oz spring water and 4 oz rye flour. Should I put the starter in the fridge? How will I know when it's ready to use in baking? Thanks for this great site.