Good evening everyone!

I recently started my sourdough starter that sourdolady suggested starting with ornge juice. Today is day four and I've only notice about 12 little bubbles in the bottom of the tightly covered glass jar I'm using. I've discarded every thing except for 1/4 cup of the mix and then added the flour and spring water. The smell was quite intense but, I once again wonder if I am on the right track? At this point I will say thank you and wait for some response.

In search of my starter - Chuppy

I’m finally getting around to posting Maggie Glezer’s firm sourdough starter recipe.  For those of you having problems with your starters you might wish to give this a try.  Most people here are using batter-style starters so it might be interesting to see if there is any discussion on firm starters.  Plus I need help in learning to convert properly for use in recipes which don’t use a firm starter and there are always questions that come up.

I know this is a rather common question around these parts, but I'm very new to sourdough, and my seed culture that I've been working on just doesn't seem to be turning into a healthy starter.  I started off from the BBA formula to grow a seed culture, but by day 3, when the culture was supposed to have doubled in bulk, it had not, and but had grown by about half instead.  As instructed, I discarded half and mixed with the prescribed flour and water and fermented for 24 hours.  It again failed to double in bulk, at which point it says to leave it out for another 12 to 24.  I

I have a really good pizza dough formula using yeast, but I want to convert to a starter. What is the conversion factor,.?

I created a delicious spelt starter at the beginning of February and made some great loaves from it recently.

What is a firm sourdough starter and how do you make and use one?

I had a couple of questions about working with the starter from SourdoLady's post on this page:

http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter 

I smelled my starter before I baked today. It was trying to tell me something.

In the begining, this starter was never very sour, but now at one month old it has changed and can be where ever I steer it. This one had been mildly neglected this week and got pretty powerful.

It told me it was going to be very sour and I don't like "very sour." I should have waited a day or two and washed the starter until it smelled like what I like to eat. 

Next time I crank up a starter to cook with in a day or two, I'll not only shoot for volume but also taste.

Hello,