Sourdough Starter Questions
When it comes to sourdough, I'm a newbie. I have been baking bread for years but have always been intimidated by sourdoughs but I have decided to finally try. I started the process yesterday using SourdoLady's starter instructions (wheat flour and oj). Obviously I have quite a few days in front of me before I really have yeast growing, but I figured this is the best time to ask questions.
I generally bake whole grain breads, although I do occasionally make other loaves.
- Is it better to continue the starter past day 4 with whole wheat or should I use white? Why?
- On day 4 when I should discard some starter can I put the "discarded" starter in another container(s) to develop different starter "varieties"? I was thinking of creating rye, white and wheat starters.
- If I have 1/2C starter and I need 1 1/2C for a recipe how do I achieve it and how long before I bake should I build up the starter?
Thank you all so much for your help. I hope one day I will posess the expertise to aid others.