In article >,
zxcvbob > wrote:

> I just mixed 100 grams of rye flour with 100 ml of bottled water in
> a covered bowl on my kitchen counter. No yeast, no salt, no milk,
> no sugar. How long should it take before I see some life? (I
> haven't done this in a few years and I don't remember.) Gonna try
> making sourdough pizza crust; will switch over to wheat flour when I
> start feeding it.
>
> Do I need to feed and divide it a few times before I freeze some of
> it for insurance? I plan to grow it at room temperature for a few
> weeks, then move it to the refrigerator to slow it down.

Don't know. Don't know much of anything. Not much interested in
sourdough, except eating. But I seem to
remember...yeah...rec.food.sourdough. Seems to have a FAQ and a
Welcome. Looks like it would be worth checking for those with an
interest.

Good luck!

--
Dan Abel
Petaluma, California USA