February 11, 2010 - 10:36am
Sourdough Question
Reading Debra's method of starting a sourdough starter, she mentioned that on some cases using flour and water to start your starter may grow bad bacterias during the second day of the starter. Now I want to ask if I have a starter and I fed it with the ratio of 1:2:2 (s:w:f), How will I know if on the second day its actually the good bacterias are making the starter rise rather than the bad ones?
I maintain a 120g starter and I just used 90g of it. I fed the remaining 30g with 60g:60g (w:f) will it be ready for baking after 24 hrs?