When is my starter ready?
I've been reading here for awhile and had a question about the starter I'm trying to get going. When I began reading up on starters the resources were overwhelming and I began with one that looked easy, the sourdom method. I've been at it for going on 2 weeks now, each day I discard almost all, except a tablespoon, and I feed 100g water, 70g flour, 30g rye flour. Every day it seems to increase by 50%, it never doubles. I'm beginning to wonder if it ever will, since I'm discarding most of it daily. Those of you that have been doing this for awhile, do you recommend I keep at it and wait for it to double? Is two weeks nothing in the world of starters..am I being too anxious?
Thanks for any and all suggestions..the recipes here are half the problem..I can't wait to make something :)