Hello there...New to posting, been on the site for a while now. Everyone is great here!
So I started this sourdough on 2/20/11. It came from my work, where we had some mascarpone filling for tiramisu that was fermenting. So I decided to make a starter with it. I mixed it with some water and flour and put it back in the cooler. I didn't really give it many looks, knowing that the cooled environment would keep it mostly dormant. The smell was of complete acetone, with profuse undertones of sweet bananas. I let it come out for a few hours here and there to see if it would do anything, but it didn't do too much. I knew it needed to come out for regular feedings, but didn't wanna commit to it just then.
Now, I am ready to commit. I took it out three days ago, 3/23. I threw out all but a tablespoon, then mixed it with one ounce of bottled water and ounce, by volume of flour. I did it twice that day, yesterday, and today, which is day three. Today, it is really starting to take off, I may need to increase the feeding amount, or I may need to toss some before it gets too huge. I'm wondering if I should wait to use it for bread until it's another week old or so, or if I can use it sooner?
I increased the flour content also, to make it a bit thicker also. And I fed it 1 oz water to 1 oz flour by WEIGHT yesterday and today so far. It pulls up the bubbles, but is a bit liquidy. I have it in a huge 1.5 gallon container, so maybe I do not need to discard any of it? Just looking for a little advice and wanted to share my experience, since I have been taking from all of you for a while now.
And if anyone could point me to some good recipes for this starter from this site, that would be great.
Thank you all!