I'm slower than my starter.
I'm dazed and confused, but moving ahead with home baked breads. I've had good luck with the buttermilk cluster (by my 3rd try I had great buns). Also I've found the no-knead bread easyish? to do and have really enjoyed the results and praise from friends. Now I've decided I NEED a sourdough starter. I picked up a flip waffle iron and also love sourdough bread, so I think raising a starter is a no brainer. Hope it's easier to look after than my kids were. I started it today and gave it a nice little home over the fridge. My question is this... if I grow a successful pet and want to make bread I need to PROOF? the starter. Does this mean I add flour and water in equal volumes to my active starter until I can take a cup of that mix? Then add another cup of warm water and a cup of flour to that. I then PROOF that mix to double volume and incorperate that into the rest of my ingredients to make a loaf of bread. Does that sound right or am I totally lost? I've read lot's here, but I'm not sure I totally understand what I'm doing. Thanks for any advice. Dave