Where to "start" {no pun intended} Added pictures of finished bread
Okay so I beleive my starter is well on it's way. I am currently on day 9 of the pineapple/rye start. I am currently doing 20oz S. 40oz W and 40 oz F. I am getting a triple rise and it's seems to not really be defalting all that fast. It had dropped in height but still not all the way down to my original start line in 24 hrs. It says to refresh twice per day but I only refreshed 1 X yesterday in the am and then again this am it has doubled within 2 hrs. No hooch whats so ever lot's of bubbles and froth. My bannaton's (sp) came last night, I have my 3 books The Bread Bakers Aprrentice, Crust and Crumb and Bread. Now where the heck do I start??? LOL What would you suggest for a begginer? I have read so much that I feel a bit over loaded and I will wait until Friday to start. That will be day 12 from when I started this journey. Thanks so much. I have really enjoyed all the feed back I recieved from my very first post. I have learned so much and know this site will be my "go to" place for info!