'Just tried to do a sourdough loaf with presoak and had it end up /very/ doughy. I've been learning for a few weeks now because most commercially-available breads are absolute garbage health-wise, and the good stuff (from the farmers' market or frozen at the natural foods -stores) runs a good $6-per loaf. I'm determined to learn and not afraid of making mistakes (as you'll soon learn.)
Anyway, trial went something like:
Hi, I am a new mom to a 2 week old sour dough starter! I used a wheat flour/pineapple juice starter recipe from this site. The starter is very active and "yeasty" smelling now. I've not refrigerated it yet, but the last couple days didn't throw any out, just added flour and water to begin making more starter so I can make bread.
I've just joined this group and have spent the past several hours reading through the forums - what an amazing bunch! I'm excited that I've found you all, and I know you'll be able to help me get started.
First, a bit of history, then my questions: