I'm a little confusted, or perhaps its because I'm a bloke and can't multi task!
I've had my starter going for about 6 days now, 75g Rye and 75g water, which was changed after 3 days to 75g white and 75g water. It looks and smells as I think it should do ................. what now.
I've read quite a lot which seems to confict, although I'm sure they're all the correct thing. What I'm looking for is a basic way ahead to start making simple Italian style home breads.