Probably a dumb question, but in your posted sourdough starter instructions from Glezer's "Blessing of Bread" I need clarification on the following:

On "Wednesday" of week 1, it says to remove 2 TBSP of rye starter and add to bread flour, plus water. Clear. On the following Thursday, Monday and Tuesday it says to "repeat the same refreshment". Does this mean just adding bread flour and water to existing starter, or, maybe more reasonably, always remove 2 TBSP and use this, as on Wednesday?

Thanks!

New to making Starter Dough Bread - I have an active Starter Dough (Stiff Dough Levain) but if I want to use in a recipe calling for Liquid Levain how much water should I add to it?

I assume that the stiff dough levain can be used by adding water.

Stiff Dough Levain proportions are > 45 Levain 50 Water to 100 Flour (Baker's %)

Liquid Levain proportions are > 37 Liquid Levain 130 Water 100 Flour (Baker's %)

 So can I just add 80 plus Water to the Stiff Dough Levain to make Liquid Levain

 Does this make sense?

Help!  I have had my starter in the refrigerator un-toughed for 2 weeks or less.  When I opened it up, it smelled just like lacquer thinner.  It also as some what solidified on top.  When I fed it last it was ovoer 80 in my kitchen.  Should I throw it out and start over?????  I don't want to kill anyone!   Thanks Dorothy

I have been thinking about creating starter so I can do sourdough breads. The problem I am perceiving now is that we are having a heat wave in Southern California, with highs frequently in the 90s.  Is this a bad time to start this?  Is waiting for more mild weather a good idea?

We don't run our air conditioner during the day while both of us are at work. 

Colin 

I don't know what I have done to my sourdough starters (I know, one would be plenty) and I would really appreciate any help or advice. I decided to feed one ready to do some baking this week. They have been languishing in the refrigerator for a couple of weeks since I sent a jar of starter to my friend in Eugene. I had decided one was the runny one and one was the thicker one, but this evening when I tried to stir them they were both more than thick. No hooch on top where 2 weeks ago there was a good 1/4" on each one.

Only weekend I have enough time to make bread, otherwise only muffins I could.

I cultured a starter using apples, nice odour and taste. The breads are also crunchy, light and soft. 

Recipe:

200g  All-Purpose flour

5g Rye flour

95g bread flour

2g Salt

2g instant yeast

40g apple starter

150g water

Day 1

1 Cup KA BF
1 Cup Warm Water

Day 2

Hello everyone,

Yesterday I started my first starter. I figure since sourdough is truly my favorite bread I should be able to bake them as often as I desire to eat them!

1 cup KA Bread Flour

1 cup warm water

Started last week trying my hand at capturing the elusive wild yeast using an approximation of the method espoused by breadtopia.com, and it worked.

...er, what are you finally going to bake with these increasingly huge starters?  Wannabees wanna know.

ta,

Sue