On 2019-04-16 7:23 a.m., notbob wrote:
> I have been feeding an organic (apples in water) starter fer a week.Â* At
> 8K ft elevation, I put it in the fridge at night and let it warm during
> the day (in a sealed 5L plastic container).
>
> It has all the bubbles of a viable starter.Â* Nothing but KA bread flour
> + water + a little high gluten flour (no yeast).
>
> I mistakenly left it out, last night, and it has plenty o' bubbles, this
> morning, and and a good "web" structure.Â* It had some dark liquid on the
> surface.Â* I mixed in the dark liquid and skimmed the hard crust off the
> top.
>
> Now what?
>
> nb
Take a couple of Tbsps of the starter (discarding the rest) and feed it
with flour and water. Do this several times. DON'T put it in the fridge
until you have a good, powerful starter and need to store it.
BTW, if there ever is liquid on the surface, pour it off! It contains
alcohol as a by-product of fermentation and will only inhibit bug
development.
I keep mine in a mason jar and when I feed it, I put an rubber band on
the jar to mark the level. I can then see how the starter is working.
When it doubles in volume in 3-4 hours in a warm place, you have a good,
strong culture.
Just my 10c worth:-)
Graham