Simon wrote:
> Thanks for all the helpful responses to my previous question. My
> attempt to grow a starter form scratch continues, but I don't seem to
> be getting anywhere so wanted to throw myself at the mercy of your
> collective experience once again.
>
> As a reminder, I'm using this method:
> 1. Start with 50g flour and 50g water
> 2. After 24 hours add another 50g each of flour and water
> 3. After 24 hours throw half away and add another 50g each of flour
> and water
> 4. Repeat 3 until the starter is ready

It's not doing anything because you're not giving it time to ferment.

Mix the (whole-grain) flour with water and let it sit, looseley covered,
at room temperature for a week. LEAVE IT ALONE during that time.

B/