Totally overwhelmed noob!
Wow! There is SO much to learn on this website and my brain cannot absorb it all! I recently came across a recipe for sour dough starter and though, "Hey, I can do this." I started following the recipe, which read as follows:
Day 1: Combine 4 ounces flour and 4 ounces water in a 2-quart container (glass or plastic), stir vigorously with wooden spoon, scrape down sides of bowl, cover loosely, let sit for 24 hours.
Day 2, 3, and 4: Feed the starter. Add 4 oz flour and 4 oz water, stir vigorously, cover and sit for 24 hours.
Today, day 4, it was longer than 24 hours from last feeding and there was this icky brown liquid on top. I stirred it in and fed as described above. Is that okay or did I ruin it?
Day 5: Starter is ready to use.
Maintenance: To maintain your starter you should discard half and feed as above once a week.
Should I have been discarding any during the first four days? I am now thinking that the directions above can't really be that good after reading everything on this forum. Should I keep going? Will it really be ready tomorrow for baking or am I dreaming?
Again, I have SO much to learn!! Thanks for any advice you can offer.