Trying this for the first time this week. Don't have much experience with bread, but a great sourdough is one of my absolute favorite things, and after reading about the process decided I have to give it a try. I've read a few blogs about sourdough starter, and it seems that most people follow a fairly similar process, but with some subtle differences.
I got my starter going this morning. My general plan is to check daily to see that it's bubbled and risen. One article I read said to only feed when it's "hungry", as indicated by the volume receding slightly and the starter getting less pasty and more liquidy. I'll see if I have that happening tomorrow I guess. I've also read conflicting reports on whether a rank smell is acceptable or evidence that you have a bad batch.
I'm interested to hear thoughts from anyone who has experience with this, on what has worked for you...any tips, tricks, things to look for, potential pitfalls, etc.
I got my starter going this morning. My general plan is to check daily to see that it's bubbled and risen. One article I read said to only feed when it's "hungry", as indicated by the volume receding slightly and the starter getting less pasty and more liquidy. I'll see if I have that happening tomorrow I guess. I've also read conflicting reports on whether a rank smell is acceptable or evidence that you have a bad batch.
I'm interested to hear thoughts from anyone who has experience with this, on what has worked for you...any tips, tricks, things to look for, potential pitfalls, etc.