hutchndi wrote:
> "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........
>

It's true. I just simply can't see myself taking credit for what
nature's going to do by itself.

B/