Help! Starter is active...now I need the right bread recipe!
I have ground my own grain and made my own whole grain bread (nothing white) for two years now. I have wanted to do sourdough rye for a long time, and finally decided to try to make a starter. I followed the recip with the 2 T. rye flour and 2 T. pineapple juice. Today is day 6 and it is expanding, bubbly, fluffy, is smelling sour and yeasty, and makes a neat sound when you stir it down. :) I;m so excited!! My only problem is I don;t know which sourdough rye bread recipe to use with this starter!! Help! I've found recipes using white flour- with starters that are made using 1 c. flour and 1 c. water, but this starter used much less flour and liquid and I'm afraid I'll get the measurements all wrong. Can someone help me?
I need a whole grain recipe for sourdough bread using the juice starter.
I also have a few other questions, being new to the sourdough experience:
1. When will I know my starter is strong enough to make bread with? The recipe on this site mentioned allowing the flavor to develop by discarding/feeding for two weeks??
2. Am I really supposed to disgard all of it except 1/4 c. EVERY DAY and keep adding the 1/4 c. water and 1/4 c. flour? Is this like forever? It seems like such a waste. :(
3. When I do I know to store it in the fridge?
It is so beautiful right now and I don't want to waste any time. So, if someone has a really great recipe that worls well with this starter and whole rye, could you please post it or point me in the right direction? Thanks so much!