New Starter Question
Last early last month in anticipation of making my annual Pandora for Christmas, I tried to revive my sourdough starter to no avail. Oh well.
So anyway I decided after the beginning of the new year I would start a new starter, so last Sunday night (1/8/12) I got started using the " Artisan Baking Across America" starter recipe, the reason being is it was the recipe I used last time and it worked well for me.
So it's your French -Style starter recipe, using water and Rye flour. So here is where it jumped the track. 12 hours later the "day one" starter had more than doubled. So I waited for 24 hours and decided to refresh (Monday night). Tuesday morning, 12 hours into the first refresh and, the starter has probably tripled and is full of bubbles and smells.
Quick side note I don't think I have a live yeast contamination problem, all of the containers and utensils used were dishwasher clean.
So anyway my question is how should I proceed ?
I'm thinking I will move to the next step, that the recipe calls "the third starter"
Fermented starter 60 grams
Water , lukewarm 45 grams
Bread flour 90 grams
The thing that is causing me to question, is why my starter seems to be progressing so fast. And if I should do anything differently.