hello everyone! i'm currently making my own starter (started last night)
all the information online gives me a headache so ive simplified it as:
equal flour and water, discard half everyday, then add the same amount of equal flour and water
i'll be monitoring it and adjusting the ratio accordingly
is this a sufficient rule of thumb?
another note is that i live in a hot humid country, so activity is quite fast.
in that case, should i still feed it at the same time everyday or more frequently?
ive keep it in a neutral area of the kitchen (neither too warm or cold)
the last time i made starter i gave up cause it was funky looking but i intend to keep persisting this time
much help would be appreciated!! :)
I recommend Debra Winks Pineapple solution. Can't fail. I live in Australia with a wide variance of temperatures. Plus she's a great person and happy to share her knowledge and expert experience.
https://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
https://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2
Cheers,
Gavin
About ten years ago I had a a bit of dough , 25 - 50 grams , left over from making a yeast pita bread. I decided to try making a starter with it. I fed it with 25 grams of both KABF and 25 grams of well water daily for seven days, After the seven days it most definitely had the tangy odor of a starter and made a loaf with both 50 or grams of it along with WWF and water to start. It was definitely a starter and I used it off and on for a few months and the flavor was nearly the same as my then 30 year old starter.
This was in the winter and with wood heat it does stay around 65 degrees and is more than a tad dry in the old house. I do have to add that after about 6 months there was no flavor difference between the starters so I just mixed the new with the old.
All that does is dilute the "starter". Of the many ways to get a starter - the key is proper feeding. Start thick - let it thin out repeat. After a few times you have a starter. I do note - there is a difference between making a starter and using one. First things first - expect a few weeks. Enjoy!
I had good luck with the starter from "The Rye Baker", by Stanley Ginsberg. Here are his instructions: Rye Starter