I'd say start feeding it a smaller amount, until you start to see some life. My guidance said 75g once a day to start with...what I actually did was to kick off with 50g (and equal water), not take anything off the top for a few days, then when it was starting to do something, go into the take some off, feed twice a day routine.Are you supposed to start feeding it straight away, like after the first day, or wait for it to do something first?
the internet seems divided.
I was, but I'm running out of patience rapidly (and I have A LOT of patience) I've tried 3 different flours and left each for a week, and... nowt! If I could leave the house, I'd just go and buy some nice bread.oh, are you making it from scratch? no idea about that, I always get some from my dad.
The woman who gave me mine she started her own one but she said you have to give it something to eat (not flour) for a bit and then take that thing out again ? She used a single grape.I was, but I'm running out of patience rapidly (and I have A LOT of patience) I've tried 3 different flours and left each for a week, and... nowt! If I could leave the house, I'd just go and buy some nice bread.
Thanks for the kind offer, but no thanks - it was only intended to be a mild lockdown diversion, and I've got plenty of others (not least a very full-on full-time job!)do you want me to post you some?
Right, I've finally given in and started a starter. Started it yesterday and got bubbles already so quite pleased about that.
Quick question - if you start it off with 4oz flour and 4 of water, can you feed a little less, as long as you keep the ratio of 1:1? Seems a massive waste of flour otherwise, unless I'm baking 5 loaves a week with it or sommat.
Right, I've finally given in and started a starter. Started it yesterday and got bubbles already so quite pleased about that.
Quick question - if you start it off with 4oz flour and 4 of water, can you feed a little less, as long as you keep the ratio of 1:1? Seems a massive waste of flour otherwise, unless I'm baking 5 loaves a week with it or sommat.
I meant the quantities used, not regularity of feeding.it's pretty durable stuff IME - once you've got it going you can probably drop the feeding to every other day.
Was just coming back to say this. Pancakes and bread muffins too!Don't If you do find yourself discarding starter, make crumpets instead of chucking it out.
Interesting. I was wondering how everyone was managing to keep it at the temperature recommended, in the UK, in January! I put mine in the warmest bedroom in the house, but the heating is only on for a bit in the morning, and a few hours in the evening, so it isn't as warm as it should be. Still bubbling, but probably needs to be more bubbly. Stinking now tooMaking bread today, last week's was a bit shit, putting that down to the cold weather as the preferment wasn't that bubbly and the loaves were a bit flat, so hit upon the brainwave of using the seed propagator to keep them warm. Left the preferment in that overnight and seemed to work, so have chucked the loaves in there this afternoon to see how they go for 5-6 hours before baking.