new starter good for....
Please forgive me if I don't use the right terms.... I'm new to this....
I started a starter a few weeks ago using the grape method; it didn't work - mold developed.
I started a starter a week ago using whole wheat flour and pineapple juice. I got it to the point where last night it doubled in bulk and has what I think is a good smell. If my research is right it may be viable, but, not as good as it should be for bread. The room I have it in right now is about 70 degrees and it's the warmest room in the house. I think I should discard some and feed it more for at least a week before I try it with bread. Can I use what I discard this week for sourdough panckes, waffles etc?
I hope I explained myself well. Thanks for any comments and suggestions!