Okay, so tis
I'm a little confusted, or perhaps its because I'm a bloke and can't multi task!
I've had my starter going for about 6 days now, 75g Rye and 75g water, which was changed after 3 days to 75g white and 75g water. It looks and smells as I think it should do ................. what now.
I've read quite a lot which seems to confict, although I'm sure they're all the correct thing. What I'm looking for is a basic way ahead to start making simple Italian style home breads.
Will I keep the starter going, and only use some of it for my first loaf, which means I can continue to feed it and always have it on hand.
Ideally I'd like to keep it in the fridge.
I'd be looking for about 3 loaf bakes a week.
I'm sure there's a hugh amount of information I'm not giving so feel free to ask.
Something easy to follow would be great as, I've been making bread for a wee while now, but not quite getting it, so I'd like to get to basics and start from there.
Thanks in advance guys.