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Posted to rec.food.sourdough
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Another starter question
Brian Mailman wrote:
> 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.
>
>
Sure!
http://samartha.net/SD/MakeStarter01.html
S
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