flight control wrote:You should just post up whatever you have. I'm also very interested.
sorry if i wasn't clear before, i'm sick and not thinking well lately. here is how to start a starter.
get a jar like the one in the walmart link, something that basically is tall and doesn't have a airtight lid. it needs to be tall enough that when you feed the starter, it can rise without coming out the top. you don't need a two gallon jar, i use a much smaller one.
clean the jar really good and dry it.
add two cups of flour
add 1.5 cups of water
stir with fork, and leave lid off for three days. put lid on, and DO NOT feed it until you see bubbles. when you have bubbles, you have started a culture.
for the first two days, feed the starter 1/2 cup of flour, and just under one half cup of water, every 12ish hours. stir with fork and scrape the side of the jar. after two days, you can start feeding 1 full cup of flour and 3/4 cup of water.
the reason i recommend this is because flour has bacteria in it, you don't want to get the culture going and then kill it with too many bad bacteria in a big batch of flour. ease it up to the full amount so it can kill the other stuff.
this is all you have to do to start sourdough. keep it on the counter and feed it every other day. after ten days you should have a stable starter than can now be used. test it by making a batch of pancakes
once you learn how the starter will react, you can manipulate the feeding to suit your needs.
these might become my weekend staple throughout winter.
