Newbie from Texas
I'm very new to this whole breadmaking thing. I am not very new to loving artisan breads though :P
I started my first starter on Monday night on a whim, thinking I had nothing to lose if it didn't take off and I could try again. Right now it's Friday and it's been fed every twelve hours (except for day one, when it was a 24 hour feed). Seems to be doubling just fine, and I've had to transplant it twice because I didn't know what I was doing...the smell right now is quite sour, so I'm thinking it may almost be ready?? How do I know for sure it's really ready?
I've never done anything like this before, but I'm excited to see if this one turns out and then experiment some more. I'm absorbing lots of info from this site and I'm excited to learn a new hobby!!