Kenneth wrote in message . ..

Foaming is normal. What is "light" black...?

Ha! That sounds funny doesn't it? I meant a light grey.



2)should the consistency turn quite soupy? almost like water? It's
much thicker when I first feed it.

It is normal for the starter to get "thinner" in consistency. That is
because as the critters eat the available nutrients they produce
acids. These degrade the gluten. That is the rubbery protein that
enables dough to "hold" the trapped gasses, and thus, rise.

Okay, this makes sense. After about 9 hours after feeding last nite,
the mix had doubled but when I stirred it, it had a bit of a doughy
consistency (very weak dough). When I get home from work today, I
fully expect to have soup again which follows what you are saying,
i.e. that the acid is breaking down the gluten.



3)smell. I think it's okay, but my wife is not so sure. She says it
smells like cheese. I would agree. It also smells like alcohol and
vinegar. I've read on earlier posts it is okay if it smells
'interesting'. It definitely smells 'interesting' but I'm not sure
I'd want to taste it (and I am pretty adventurous when it comes to
food). Sometimes it smells a bit like throwup but not quit as strong.
Anyhow, the smell is much more mild after the last feeding so we'll
see what happens after tonites feed.


Don't be overly concerned about the smell (or taste for that matter)
of the starter. If it makes good bread, it is a good starter.

I'll be baking 'something' this weekend so we'll see what happens.
Maybe my bread will taste like cheese. Is there any concern about
getting sick?

Thanks
Chris