"Sam" > wrote in message
news:mailman.8.1268202262.21159.rec.food.sourdough @www.mountainbitwarrior.com...
> 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
>

Am I missing something? Brian and Samartha's tutorial methods seem not to
mesh........