PLEASE HELP. ON THRID ATTEMPT. Questions about Beth Hensperger's Classic Sourdough Starter
Hi All,
I'm having a series of issues with Hensperger's Classic Sourdough Starter, found on pg. 120 of "The Bread Bible."
First, I've let the starter stand for four days, stirring twice a day. It seemed fine; lots of alcohol on top, clean, sharp smell, good color, etc.
The instructions say on the fourth day to feed with 1/4 c of water and 1/2 c of flour, let stand overnight then store in the fridge.
Do I do this BEFORE I take out what I need to make the sourdough bread....? That is, can I not bake until the fifth day?
Also, it says to remove the starter needed (in this case, 1 cup) and then add a cup of flour and 1/2 cup of nonfat milk. Last week I used the dry nonfat milk because that's what's in the ingredients list but it became super lumpy glop. Is that OK or I am supposed to used LIQUID nonfat milk after removing what I need....?
It also says to feed it every two weeks; is that with the 1 c of flour and 1/2 c nonfat milk, or with the 1/4 c of water and 1/3 c flour listed in the first step?
Finally, it seems like a A LOT of starter, more than can fit in a quart mason jar. Do you really need to have that much around? Is there a way to reduce the recipe or maybe just not store all of it? And, if one does that, does it change the amount the starter needs to be fed?
I realize these questions may make it seem as though I'm illiterate, but I'm honestly finding the instructions to be (for me) rather poorly written. Any help would be greatly appreciated.
Thanks!