I forgot to feed it for two days. Should I toss it and start again? Can I just start feeding it? How long does it take to have some yeast?
It's 'ok', Jamila ... you will just have to pick up refreshing the starter by at least 2x or better 3x the weight you choose to use as a base (e.g. 2oz refresh with 2 oz or better 4oz of the same hydration). Do this at least for two or three days until you see the starter double its volume in about 8 hours.
Two days at room temperature is not that much of a problem. You want to keep up a regular schedule to have a more predictable, vigilant starter. One can keep the starter 'neglected' in the fridge for months and get it back in working condition in a matter of days.
Brotkunst is right. Two days is no big deal. I would pour off a portion of the starter and give it ann equal feeding. This will give it a nice boost.
It wasn't an old one, in fact just 3 days. It never did look like it had yeast in it anyway. I hope I can get it to make me some nice bread!
Wondering if anyone is willing to send a proven starter by ups (wet or dry).
I've decided to try baking fresh bread and "knead" all the help I can get.
What kind of bread are you going to bake, Will? I can share a starter with you, just tell me what kind of bread you like to eat and will master first.
I will begin with the basic white loaves, rolls etc. and gradually experiment with artisan
and pastries etc..I will also start with the basics i.e. hand (no machines) mixing and kneading and oven baking (electric). I'm willing to pay and reimberse postage for a
a batch of starter (and any other tips offered) and I really appreciate your response to my message....thank you.
where do you want me to send your starter?
Thank you very much Mariana,
For security issues I'd like to give you an e-mail addr. to contact for the mailing addr...If you will, pls e-mail to firstname.lastname@example.org
Again , Ill be glad to reimberse your cost.
By the way , my first try yesterday at making simple rolls turned out somewhat
flat I think I killed the yeast during proofing (too hot) so I'll pay closer attention to
tempurature next time...any suggestions?