New to Sourdough - Several Questions!
Like many, I am starting with Reinhart's BBA. Perhaps I am crazy to want to start my home sourdough experience with a 100% rye, but there you have it!
Not thinking, I started my seed culture at 10pm yesterday after an intensive day of cleaning my home, not thinking at the time what this would mean for the 24 hour feeding and what would happen when it was time to bake! Can I slowly 'shift the clock back' so to speak by feeding my seed culture and then my 'barm'/starter an hour or so earlier each day over the week so that I'm eventually at a more convenient time without causing harm to my starter?
Like many here, I have also come to realize that this is going to make an incredibly large amount of starter! When I go to do my Day 2 feeding of my seed culture later today, can I go ahead and toss out 1/2 of my day 1 ingredients and add in only half of what Reinhart says to on pg. 229 or should I stick with the large amount of seed culture and do the discarding when I get to making the actual 'barm'/starter?
I live in a warm, dry area of the country. When I say 'dry', I mean that we got only 13 1/2" of rain total for last year, less than half of our usual rainfall, and it is not likely to change any time soon. We've had a bit of rain lately, but nothing to write home about if it were anywhere but here. It is also very warm - It's only March and already I have the A/C running just to keep it at 76F in the house! What kind of effect will this kind of weather have on my starter, and what kind of adjustments might I need to make? I can't afford to run my A/C any lower than this just for the sake of bread, obviously!
I have read here that the sourdough rye is a much wetter, stickier, slacker dough. I do not have a KitchenAid or anything like that, so will be doing this all by hand. Any suggestions for handling would be greatly appreciated.