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[Free Mr. Tony]

I use what is referred to as a 1:2:2 refresh. 1 part starter, 2 parts water, 2 parts flour. I do 50g starter, 100g water, 100g flour.  If I keep 50g out for the next feeding, I have 200g to use to bake. I rarely need more than that.

Honestly, it doesn't matter nearly as much to get it going as most people make it out to be. Just feed it twice a day with a 50/50 flour water mix and you will eventually have a solid starter.

I wouldn't use it after day 4. I almost guarantee that you will be disappointed. I wouldn't use it until it consistently doubles in size.  It's not going to raise bread until that happens. If it won't raise itself, it won't raise a loaf.

[bregent]

Just another sourdough loaf. I made this for some thin sliced tri-tip sammies.

[Bentley]

Very nice loaf! The starter has become very active in the last 24 hours being in the warmer environment I am assuming. I'll take a picture when I get home and show it it's more than doubled in the container.

[Bentley]

I am assuming it became very active last night in the oven with the light on.  Keeps it right around 70°. 







Day 3, now moving to 1qt jar, 200g starter, 100g water and flour.  Once again, I am getting a big head, and I have done nothing!

[02ebz06]

Coming along nicely...

You might not want to put that top for the jar on tight though.
The cheesecloth should be sufficient.

[BigDave83]

I am assuming it became very active last night in the oven with the light on.  Keeps it right around 70°. 







Day 3, now moving to 1qt jar, 200g starter, 100g water and flour.  Once again, I am getting a big head, and I have done nothing!

It's Alive!!


I have never done one, but from what I have seen and read it looks like you are on the right path now.

[Free Mr. Tony]

I've never had one do that after 3 days. If it doubles again with the next feeding or two I guess I would give it a try for some bread.

I have had some that got a bit active at the beginning (not as much as yours though) then die back down for awhile.

[Bentley]

Yes, that is what I thought too.

The cheesecloth should be sufficient.

[Bentley]

I kind of wondered if it had anything to do with it being whole wheat?  I was not sure if the "white" flour I had was bleached and if that could retard fermentation?  Lucky I guess. Culinary Exploration is the youtube site I am following.  In his video, his is very active in day one, but then goes almost dormant day 2-5, then takes off again.  He say if you are going to use it before about day 14 to adjust your expectations I believe is how he put it.   I guess when I get to the discard day, which I think is either day 5 or 6, if I have this much activity I might try a loaf for S & G!

I've never had one do that after 3 days. If it doubles again with the next feeding or two I guess I would give it a try for some bread.

[Bentley]

Am I correct in assuming that the less handling and kneading before baking will make for the slices with the huge holes in them?  That is really not what I am looking for as I get angry when the butter or Russian dressing falls through.   

[Free Mr. Tony]

Am I correct in assuming that the less handling and kneading before baking will make for the slices with the huge holes in them?  That is really not what I am looking for as I get angry when the butter or Russian dressing falls through.   

The big holes are a due to hydration and shaping. I wouldn't say knead time has as much to do with it.

[Bentley]

Is there a way to avoid them?

[Free Mr. Tony]

Is there a way to avoid them?

What is the recipe that you plan on using?  I think most of the huge hole bread is very high hydration. If you stay in the 70% range I think you will be fine. There are also a ton of shaping videos on YouTube. Try searching for sourdough stitching or something like that. It is a shaping technique. 

[Bentley]

Start of Day 4.  Virtually no activity yesterday or last night, a few bubbles.  Will see what the next 24 hours has in store.

[Bentley]