New STARTER from scratch
I made a new starter few days ago, just to taake photos of the process.
I started with 100g (tap) water, 50g AP flour and 50g rye flour, let it sit 24 hours at room temperature. It almost tripled it's volume.
The next day I switched to a 12 hours feedeing schedule, keeping 75g culture, adding 75g water, 50g AP flour and 25g rye flour. Here are some pictures taken in day 2, 3, 4
after day 4, I feed it only with APflour and water, and in day 5 it looked like that:
The smell changed during these days, from sour, sprouted grains, yogurt, sweet and sour, yeast.
This is how it developed in 5 days:
I'm happy with the result, but I don’t know what to do with it now, cause I don’t want to keep two starters, I want to give it away, but I’m from Romania and I don’t know if there is a safe way to “mail” it. It's a shame to throw it away in the garbage...
I'll bake a bread with it to see if it has a different taste than my old starter, I'm very curious.
For a complete post and pictures, you ca visit my romanian blog Apa.Faina.Sare . (whitch means Water. Flour.Salt.)
And if any of you have any idea what to do with it... I'm all ears.