Help with starter need ? Answered
I have started my first two sourdough starters with so many recipes out there and methods I went for the easier process. I tried one using whole wheat flour (2c) and honey and yeast in another jar I used bread flour (1c) and white sugar. They have both done well and on day two I would feed in evening and both double with no issues. I stir in the morning and then stir and feed in evening. When I feed I use a 50/50 ratio of water and flour with a pinch of sugar or honey after pouring out about half of the mixture I add mix and stir. My questions are
1) when is it ready to use? I am on like day six or seven both have a decent smell yeasty/alcohol ?
2) have I ruined it since I don't measure and weigh everything?
3) when I get ready to use mix it's my understanding to feed it and and once it rises you can use that in eight hours why the wait?
I am just getting myself so turned around by reading so many websites I am a very intelligent person and this sourdough stuff is like quantum physics lol I just want a tangy sourdough bread, the bakery stuff just doesn't have the bite to it.