Hi, Annabelle, I seem to have got my starter up for the first day. I started it at night since the nights tend to get cooler and that I turn on the air conditioning in the room I sleep. The room temperature was about 26C (78-79F) throughout the night (I did start it with cold water and in a glass container, that was the best I could find). In the morning, when the temperatures seem to rise to 40-42C (104F), I alternated the starter between the refrigerator and table. The starter would stay in the refrigerator for 30 minutes and then on the counter for 30 minutes with a wet cloth wrapped around the bowl to make sure the temperature stays low. Also, I started off by adding a tablespoon of sour yogurt to increase the acidity of the starter (and prevent the growth of harmful microorganisms in the initial stages) and all some good lactobacillus to the starter. I have just fed it the second time. This time, instead of discarding half, I decided to conduct a side-by-side experiment by using all-purpose flour and whole wheat flour for the subsequent feedings. For the all purpose flour, I fed it 0.67 cups cold water and 1.25 cups all purpose flour to half the initial starter and for the whole wheat one, I fed it 1 cup whole wheat flour (assuming the whole wheat flour is "thirstier") and 0.67 cups cold water. I am going to repeat the same process as the first day and I'll keep this thread posted about the results. Thanks for the help!

• Reply