Good morning all !
Oh I'm sure this has been asked, answered and debated here endlessly. But having tired quickly of sorting through >100 screens of Sourdough & Starters forum posts and replies, I decided life is too short and I'll ask again:
How would you good people rank the relative strength of contribution to the final character (that is, the exact population of yeast and bacteria) in an established starter, from:
Hi all, newbie here. I am about 5 days into getting my starter going using the technique from "Tartine Bread." What an awesome book by the way. I've got bubbles with each feeding, and a mildly foul aroma, but not much rise/fall as he describes. Should I really be feeding it 100 grams of both water and 50/50 flour mix? I feel like it's a waste, and not much seems to be changing from one feeding to the next. I am feeding daily now. Anybody else followed this technique with much success? Thanks a million.