How to use my Starter?
Thanks to TFL and Debra, I think I finally made a good starter using the Pineapple juice method I found here. After a few tries with water I found out about the Pineapple Juice will make it start properly skipping the OMG Yuck smell caused by bad bacterias. Now I'm on day 6 and I don't really see my starter double in size that much or fast but it does smell yeasty. So this afternoon when I got home I tried to feed it again with pineapple juice and flour and it has risen within 3 hours its double now I think and I hope its a good thing. I'll continue with water tomorrow and see if I can get it double again with just water. Then I'll keep doing this for a week more before I try to bake with it.
So here is my question if I have an ordinary recipe that doesnt require a sourdough starter and wants to convert it into one. how do I substitute the yeast that the recipe calls for into a sourdough starter. Any particular conversion for mass. I'll practice on what I can find easy with sourdough but sooner I'll want to know how to use it on different recipes. I hope somebody could help me here and I'll try to find answers also on this forum. Thanks.