reinhart starter question
I am doing the rye starter, form the reinhart whole grain baking book. On Sunday at 10 pm I started it up, now today (tuesday at 11 am I noticed it was a bubbly, at 3 m I decided to start phase two, since I was unsure if it really mattered.
So I was wondering, does the grain seed (starter?) need to go 5 days?
After 5 days you toss half of it and make a "mother" , which goes into a biga, which combines with a soaker and final ingredients, to make a loaf.
But if it is percoalting nicely on my counter for say 3 days is it usable? I happened to have used diastatic malt , so I added it. The stuff smells like when I used to make my own beer, before you hopped the wort and pitched yeast.
Last I am not sure where I saw on line references to Ascorbic Acid versus Pineapple Juice, then the suggestion to try it and see, but, the pineapple juice I have (Dole) has ascorbic acid in the ingredients list.