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
You might like to try this recipe:
https://www.theperfectloaf.com/sourdough-fougasse/

The site is a good one to follow.
Graham