Need some clarification on amount of Starter
I have been baking bread and cinnamon rolls using a potato flake starter, This starter has been alive fore three generations, almost 100 years. It made me want to delve into the world of a flour based starter. I am mostly a lurker on the board, I do alot more reading than I do posting. I began my starter about a week ago. I was running around 100% hydration. Note: I do not have scales yet, getting them this week, so I am still using volume.
I had app 1 cup of starter. It was not doubling in size, I was feeding everyday. Yesterday I poured out half a cup of my starter, discarded the rest. I then mixex 1/2 cup flour and 1/4 cup of water. Oh boy did that make it go crazy! so i fed again today with the same amounts. The starter seems to be headed in the right direction, I am going to cotinu feeding for another week the same I have been doing. In reading so may posts about beginning a starter, I found one over riding piece of advice from jsut aobut everyone; BE PATIENT! That is what i have been doing. so thanks to everyone for that advice. Now I need some more.
I have see where people keep a small amount of starter. I am a little confused as to how this works. I have read alot of posts, but nothing is really clicking for me yet. I have recipes that call for 1 cup of starter. That is the exact amount of starter I have. How would I go about doing this? I guess I need this explained in dumb country boy terms! haha. I am country.
Thanks for the help again. Hopefully going to be making some bread next week. Gonna let the starter get well established. hopefully it is by this coming weekend, I am heading out of town and will have to put it in the fridge.