On another note…for the starter to be successful, the room temperature should not be too cold or too hot…it’s recommended to be within the 70 to 85 F degree range. The idea here is to create the right environment for the culture to grow.
My Initial Routine:
Day 1 – Morning: In jar, mix 1/4 cup water, Parisian sourdough starter, & 1/4 cup flour, cover
Evening (about 12 hours later): Add 1/2 cup water, 1/2 cup flour, mix & cover
Day 2 – Morning: Discard all but 1/2 cup, add 1/2 cup water, add less than 1 cup flour, mix and cover
Evening: Do the same
Day 3 – Morning: (here is where it started to bubble nicely for me) Discard all but 1/2 cup (I started making pancakes with the discard since it was showing life with the bubbles), add 1/2 cup water, add less than 1 cup flour, mix and cover
Evening: Do the same (this is where I forgot to feed it and it continued to do fine)
Day 4 – The sourdough was really growing and bubbling quite nicely. Had a life all its own which is what you want.
This routine of discarding and feeding with flour and water needs to continue for a least a week so your starter is nice and strong. It was about day 5 or 6 that I determined my starter was way too thick. It had become a healthy blob and I wanted it to be a little more manageable so I started feeding it less flour and finally equaled out the water and flour ratio to be equal amounts when I do feedings.
What is nice that it is a lot of effort in the beginning, but now I can let it rest in the refrigerator and not touch it for a week. I am now pulling it out about once a week to feed it and bake/cook with it. When in the fridge, I screw on a lid as it is resting.
I’ll share my experience with pancakes, biscuits, and bread for another time.
I must admit that I am now addicted to sourdough.
It has been a good experience to get back to the basics in my kitchen.