Cultivating my own yeast.
I began the process of creating my own sourdough starter yesterday. I am using SourdoLady's wild yeast recipe. I will be feeding it for the first time today, and I am so excited. I had no idea it could be so easy to make my own.
I am still a bit wary of using starter though. I realize it replaces commercial yeast in any recipe, but I get a bit confused by some of the directions I read in recipes. What does it mean when they ask for a starter at a specific hydration? And how on earth do I measure that? Additionally, is there an easy way to convert a recipe that calls for instant yeast, or dry-active yeast, into one that uses a starter?
I still have a while before my own starter is even close to being ready, so I will be reading a lot about this until then. I can't wait to use it!