well it looks like when I use my starter this morning it wasn't fully active. Right now the IDY ball is growing at a faster rate. I'm not sure it willl equalize over the next 4-5 hours.
Norma are you using a measuring cup for dry ingredients or for liquids? Just curious as I have an active starter now and can measure out a cup to compare.
LOL, what do you mean your starter wasn't fully active. Wonder what is going to happen to that dough ball.
I am not sure, but probably the commercial yeast will take over.
Here is what I just did. It might give you a laugh.
If you want to measure your active starter out, maybe we will get the same weighs. I am not sure of that.
I hope I got this right this time. I usually weigh everything out on my scale, but havenít been weighing the flour and water by weight, for the starters. I have only been using my measuring cups because I was varying the amounts of water and flour to see what would happen with my starter becoming more active with using less or more flour and water. Well, first I measured 1 cup (229 grams) of starter, then I went to measure the flour and take half of the weight of the of 229 grams. Something didnít look right, so I went on the web searching for how much flour should weigh in grams for Ĺ cup. I found it should weigh 70 grams for Ĺ cup of flour. Then I also thought about the weight of the water, so I looked again and found the water should weigh 112 grams for Ĺ cup of water. I still donít know if I got this right, but this is the picture of the fed starter. I donít know what I was thinking about, but can see how other people can become mixed up with all this.