On Wed, 10 Mar 2010 05:48:28 -0500, "hutchndi" >
wrote:

>
>"Sam" > wrote in message
>news:mailman.8.1268202262.21159.rec.food.sourdoug ...
>> 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........


And no tropical fruit, either. Tsk.

Boron