On Mar 10, 6:24*am, Sam > wrote:
> 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

But given that I've been doing the 24 hour thing for 2 weeks now
without success perhaps it's time to try something different and just
leave it for a week. I checked it this morning (about 12 hours after
feeding) and it had a thin layer of hooch on top and no signs of any
bubbles.

Simon