Hi All,
I have started into my first ever attempt at sourdough making last
night and today I just found this newsgroup! :-)

The Culture medium I have used is this : 2 medium potatoes in the
skins boiled until very over done ,poured (water and all) into a mesh
sieve. Potato mashed through and skins removed to make what looked
like watery wall paper paste. Cool for a short time added 2 cups of
all purpose flour and one table spoon of sugar ....I did not add any
yeast (trying tocatch my own.)

***I will be getting bread/strong flour before I make bread but is all
purpose O.K for pancakes and biscuits***

It seems to have been a success....and after 24 hours it is bubbling
nicely. I fed it today with 3 tablespoons flour, water and 3 scant
teaspoons sugar.

Simialr to the first poster in the new starter odor thread ,mine
culture smells like soured milk.( Is this because of the lactobacilli
that is supposed to be in with the yeast?)

I am sure things are going right and just wanted to make sure it is.
With the culture medium above....what amouts of flour water and sugar
should I be feeding it...is it supposed to smell like soured milk,
when can I use it....what does it smell like once it is ready to use?

I know it takes a while before you can use it for bread baking...but
when I reduce the volume and feed it can I now use the excess in
pancakes or biscuits...or does it need to be the same age as for use
in bread.

I am quite experienced in baking so I was sure I could handle starting
a culture from air gotten yeasts...but I just need some assurance that
everything is going to plan....because I haven't made it
before....once I have advice and experience with sourdoughs I am sure
I will be throughly hooked..:-).

By the way: It is really cool to see something like this come
together....who'da thunk...yeasties were in the air..

Thanks in advance..I'll post more questions as they come up...which
until I've been at this awhile might be alot (So please forgive me in
advance , hehehe)
Cheers

Julie in Northern Ireland