Is there a DUMBED DOWN version of building and maintaining a STARTER??
Folks, Im in the process of building a seed culture that will eventually feed a mother starter that I will maintain in my fridge and use for occassional bread baking. however, Im trying to follow Reinhart's Artisan Bread Every Day formula for creating a mother starter. It has like 4 phases of Seed building that eventually gets converted to a mother starter that you refrigerate and keep. I THINK I successfully got to the Refrigeration of the Mother Starter stage but I am NOT certain because the aroma of my Mother Starter isnt intensley boozy or ciderish. It does have an aroma of something fruity and a bit tangy but not that beerish alchoholic yeasty scent that I am used to when i cold ferment active yeast pizza doughs I make.
I am looking for more of a simplified guide to follow then all the details which I sometimes seem to get lost in. For example, I have simply been feeding the seed/dough/starter when ever it just doubled in size and looked fermented, then I'll stir it or knead it (depending on the consistency and phase its in) then let it sit at room temp for another day.
Right now I have this starter dough that is the consistency of a pizza dough ball sitting in my fridge and I dont even know if its a legitimate starter dough or not! LOL!!
Can anyone help me out with some real basic Starter for Dummies type of advice?