Bread Baker's Apprentice Sourdough
Hi, guys, this is my first post here and my first sourdough! I'm really hoping not to mess either one up too badly!
First, let me say I know from reading this forum that you guys don't like the term "barm" as Mr. Reinhart uses it, but I'm going to use it for specificity because it is the term he uses for a particular stage of the starter's development. The stage I'm having trouble with, as a matter of fact.
I started my seed culture, had the quick growth from bacteria, waited out the dormancy period until it became spongy and was doubling and then sinking. It seemed like the right time to convert it into the "barm." I did that this morning. According to Mr. Reinhart, in about six hours, it should be bubbly and releasing enough gas to balloon the plastic wrap. Well, I've got a few bubbles, kind of like a pancake before you turn it, but that doesn't seem like enough action, and it's definitely not ballooning my plastic wrap, nor does it smell at all yeasty or sour. It just smells like flour and water. Did I jump the gun and convert it too soon? Can it be saved?