I have bubbling sourdough starter that doesn't stink! But what do I do next? Thanks so much!
It wouldn't allow me to post in the "body" section from mu phone, but I've won that battle. I started my starter three days ago, with mostly stone ground whole wheat, a little bit of rye, and filtered water. I fed it about every 12 hours, and now it seems to double in size every 5-6 hours. It does not have the sewage smell that I have seen some people complaining about. My question really is: how do I bake bread with it? :) I'm sorry if I sound completely clueless, but that's only because I am. Any advice will be appreciated. Thanks in advance!