Hello all. I'm spanking new to the sourdough scene. So, I'm
posting my sourdough Trip Report.

Over the past few years I've become fascinated with making dough. It
started with pizza dough, then went to bm bread, and then I ditched the
bm and went to mixing by hand. Then I added pasta and Ravioli my
arsenal. Now sourdough!

Here's my story... All comments, advice, and even flames are
welcome.

First starter was tossed out because it was made with milk and flour
and stunk horribly sour after a few days. Second starter was also
chucked out because it was mixed with a metal spoon in a metal bowl. I
guess this is a no no and I didn't want to take any chances.
Finally, my current starter was made of flour and water and has been
out on the counter in a glass jar for almost 3 weeks now. Room temp is
about 64-67 degrees. It's about the consistency of pancake batter.
Every 24 hours I dump about a third into the garbage and replace the
missing starter with flour and water. I have a rubber band around it
to mark the level so I can track how much it rises and falls. The 3
inches of are rising about 1 inch or more every feeding.

After doing more research yesterday, I though maybe I wasn't feeding
it often enough. So I fed it after 12 hours and this time I dumped
half, instead of a third, to give my pets more 'food'. It rose 2
inches or more. Most of the bubbles were on the top but there were
also bubble thru-out the starter.

The reason I'm not keeping it in the fridge yet is I want to really
make this thing thrive. I figure the more cycles I put this yeast
through, the stronger it will get. In the fridge, I'm guessing it
will only go through 4 to 8 cycles a month. Besides they didn't have
refrigerators 500 years ago. I want to learn how to make it double in
size before I make my first loaf. Once I get it to make a decent loaf
I'll slow it down in the fridge. I'm getting very close.

Today I made pancakes for the first time. (with no extra Leaveners!!!)
I just used 2/3c starter, 1/2c flour or more, 1/2c water or less, 1T
honey,1/8t salt, 1T melted butter, 1 egg yoke, 1 beaten until peaked
egg white (I was in a hurry - measurements are approximate). I wanted
to let the batter sit in the 100 degree oven for an hour, but I only
had 20 minutes. It bubbles were rising to the top.

They Browned nicely! They were very yummy! I ate one off of the
griddle and I was decent. It had a unique flavor. Once the syrup and
a tad of butter were added, oh my! They were great! They didn't
rise as nicely as I'd hope but I'm thinking that my little yeasties
only had 20 minutes to do their thing. Next time I'll wait at least
an hour and see what happens. I know baking soda or powder would give
it a little fluff, but I just can't get myself to use any lifters.
(Btw, if you didn't know, the secret to golden brown pancakes like
the restaurants is NOT to grease or butter the griddle.)

Now I'm really getting antsy to make my first loaf. Using commercial
yeast is 100% not and option either! Flour Water Salt! That's it!
Ok maybe sugar, Maybe! Maybe Easter Sunday I'll give it a whirl.