Questions regarding Debra Wink's starter formula and procedure
I'm doing Debra Wink's pineapple starter formula. I'm on day 10 and still feeding just once per day. The starter is bubbly and is expanding, but doesn't smell as nicely tart as it did earlier--much blander now. Is that OK? She says to start feeding two or three times daily after it gets yeast, but not before. What tells me if it's yeasty? How long do I continue the 2-3 daily feedings? What do I do with it then? Put in fridge between bakings? Leave out and feed often? Obviously, I'm new to sourdough. Also, how can I determine the ph? Is there a tool? meter? Go ahead and add anything else you think I need to know. <snicker, snort> I'm sure I'll understand this more as I go along, but it's sure Greek to me now, although I've read so much already on TFL. You're great to share such a wealth of knowledge.