Yay! Yay! ἀνέστη!
THANK YOU to everyone who participates in this forum!
Yesterday morning I signed up on TFL in order to post the question, "When do I throw in the towel?" I had begun my first sourdough starter Jan. 18, Debra Wink's pineapple juice method, and no joy - just a few bubbles, a strong smell of acetone, and very little rise for five long days. A very, very small, needy nail polish remover factory.
Didn't get around to posting the question yesterday. Then, last night, it had risen by 2/3. After this morning's feeding, it doubled in 8 hours & peaked at about 11 hours. Acetone smell much diminished. Houston, I think we have liftoff.
I've been doing 1:1:1 feedings twice a day. I'd like to get it to double in 4-6 hours & then give it a whirl.
Is it best to increase the number of feedings per day, the size of the feedings (for example 1:2:2), or the ratio (eg 1:3:2 or vice versa, thicker or thinner)?
It will take time no matter what you do. I would try to avoid over-feeding for fear of diluting the culture of the little critters. I would feed once a day at 1:1:1, others will tell you 1:2:2. What ever works for you. If the room temperature is in the low 70's F then the lower feed ratio is probably safer, but if it is in the 80°F area then the higher ratio of feed is probably better. In any case it will take you several weeks to get a mature starter.
Ford
Thanks, Ford - right now I have a dough of 4 oz starter, 12 oz bread flour, 1 oz each WW & rye, 10 oz water, 2 tsp diamond crystal salt. It doubled at about 3 hours: it's now proofing. The starter is very active; went from ~150 ml to ~425 ml in 4 hours. Things went from looking hopeless to looking pretty darn good rather fast. We'll l see how it turns out. Didn't expect to actually be baking tonight, but it looks like I am.
Congratulations, you are well on the way; expect a better flavor as the starter matures. Tell us about the baked bread, flavor, texture, etc.
Ford
Last night's bread:
I made a bonehead mixing mistake with it. I had decided to see if I get a loaf done that night/~6pm. The water came out of the nuker at about 98 f; I thought that seemed a bit warm, thought OK, it'll cool down if I mix it up with the flour. As soon as I started mixing it, I realized it was making DOUGH (duh) & added the starter. I mixed it in as best I could, gave it 4 stretch & folds at 10 minute intervals, & went from there. This picture is a bit flattering, I think; the loaf had little under-leavened pockets, eg the bottom center-right bit.
It tasted terrific. Just very slightly sour, & the bottom crust is pretty well-done, giving it some bitterness. Tonight I'm going to do the same thing, but stick it in the fridge after the stretch & folds & finish it up tomorrow.