grape sourdough starter help
I recently juiced about a pound of grapes from my farmers market, and rather than throwing the pulp away, I thought I could use it to create a grape sourdough starter (I remembered leafing through the Model Bakery cookbook and seeing a recipe for this). A quick Google search brought me to this page describing Nancy Silverton's starter method and I just went for it:
I'm in day 3 of my starter and things are looking normal, but after doing more research and reading various threads on this forum, I'm seeing a lot of conflicting instructions regarding Silverton's method and maintaining the starter in general. It's making me want to start from scratch, but I figured I should consult this forum first before giving up.
Some of my questions:
- According to the link, I can leave the starter unfed for 4-6 months and just discard/refresh by dumping 2 cups and adding 1 cup flour/water once a day over 3 days when I decide to use it. However, I see a lot of advice from people saying it's better to feed it once a week and that Silverton's method is very wasteful because of the amount you need to discard. I also see others saying that she said to feed it 3 times a day over 2 days when ready to use. I went into this planning to just make bread or pizza dough infrequently (maybe 1 loaf every 2 weeks or once a month), as I am just living by myself and shouldn't eat tons of bread all the time (as much as I'd like to). Any advice on how to turn this starter recipe into something more maintainable for someone like me?
- Additionally, since the linked recipe doesn't measure by weight, I tried to approximate the hydration percentage in my starter that I made by using the same measuring cup to re-measure the amounts of flour/water used for the starter. This roughly ended up being around 247g for flour and 484g for water--approx. 196% hydration, and that's not including the juice from the grape pulp. Since this is only an approximation, do I have anything usable here?
Overall, I feel like I started this off on the wrong foot--I didn't weigh my flour/water, and the amounts are probably more than what I need. Any advice would be greatly appreciated!