Let me detail how I started my first starter.

I took some 2 year old Carl's dried starter and rehydrated it according to package directions. I used white unbleached bread flour and tap water which is not overly chlorinated..that is it does not taste of chlorine.

Day 1--no action.

Day 2--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour.

Day 3--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour...tiny bubbles throughout.

Day 4--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour. ..fewer tiny bubbles.

Day 5--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour--nothing after 12 hours. no bubbles. looks dead.

Panicked. discovered this site.

REFED after 12 hours 1 cup of water and 1.5 cups of WHEAT FLOUR

AFter three hours mixture is FULL of tiny bubbles.

The starter is kept at room temperature 72 F.

Will update and beg for help regularly.

David.

Hello.  I am new to a "blog" and not sure how all of this works.   I have a question about yeast.  I am presently using SAF instant yeast.  When a recipe tells me to disolve my yeast in warm water to proof it.........do I have to do this with instant yeast?  Now, when I return to this blog, where do I go to find any responses.  Sorry for any dumb questions.  Sandy in Fl

I am a very new baker, low on experience (or quality baking tools), and perhaps too ambitious for my own good. As I wander the boards, I am faced with such a tremendous amount of information that I am not sure how to proceed.