Starter...after a long time
I just set a starter out last night. Made of raisin water and unbleached all purpose. Hopefully i'll manage to get some loaves outta it this time.. hehe..
This is the 2nd time i'm doing this. Earlier this year, when i knew very little about making bread, my starter looked fermented, but they didn't produce anything or make dough rise... Guess it's just some other bacteria, not wild yeast. I live in a tropical country. Hope it's ideal for wild yeast and not some other nasty microbiological impostors...
Didn't use wholewheat flour. The last time i used wholewheat flour for an overnight poolish, it was fermented till the loaves smelled nasty and tasted bitter. lol
Hmm, how do u know if ur starter is ready to be used and how long b4 u can use it, usually....