Dodi

July 19, 2020 at 1:11pm

Hi Barb!
I am on DAY 9, following KAF's sourdough starter from scratch instructions. I carefully weigh in grams; control room, water and flour temperature; followed instructions. I started using white 50/50 whole wheat/AP flour after a chat with KAF. After reading some of these comments, I see I had the early, day 2 carbon dioxide bacterial rise and fall.
QUESTION 1 - At this point do I switch to the whole wheat, 2:1:1, once daily process?
QUESTION 2 - Or should I start over using pineapple process?
QUESTION 3 - I've been using discard (for chocolate cake, crackers, blueberry muffins). Is my discard not ready to be used? I'm confused by some of the feedback on comments.

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