Care and Feeding of Sourdough Starter
I have begun a sourdough starter, recipe here , but have a few questions about feeding. Question is: Do I repeat this day 4 feeding for several weeks, using a 1/4 cup of flour each day for the next two or three weeks?
"Once your wild yeast is growing, the character and flavor will improve if you continue to give it daily feedings and keep it at room temperature for a couple of weeks longer.
After that time, it should be kept in the refrigerator between uses/feedings."
Qt. What are the daily feedings?
The same as day 4, Stir down, measure out 1/4 cup and discard the rest.
To the 1/4 cup add...
1/4 cup flour*1/4 cup filtered or spring water
or is it; 2 T. whole grain flour
2 T. juice , as in days 2 & 3?
Is it this again and again?