I apologize about the questions in advance but the more I read, the more I'm getting confused
I made a wild starter following the instructions at SourLoaf.com; mixing 1T rye, 1T white and 1T orange juice. I did this for 3 days, then scooped out 50g (discarding the rest) and mixed that with 50g "00" flour and 50g water. I've been doing this for the past 4 days.
- Is daily feeding ok?
- When can I actually use the starter, what signs am I looking for?
- I have good bubbles/smell but the action doesn't match what I've seen others doing. Is the reduced action due to the small quantities I've been using?
- I was assuming this mix was 100% water (hydration) but I think I've found one mistake, the water ratio is 50% not 100%, correct?
I used the preferment calculator last nite for a single 380g ball using a 5% (total flour) preferment; 226g flour, 138g water, 4.63g salt and 11.59g preferment. I'm trying to use the starter as a replacement for commercial yeast but I don't see how/where to incorporate that.
- Does that mean that I simply scoop out 11.59g of the starter and use that as the measured preferment?
- Should I be using Total Flour, Total Water or Total Dough? And what's the difference?
- Is there a preferred fermentation period (time wise) when using a natural starter?
- Is there a preferred fermentation type? Should you bench rise, then cold ferment and if so, how long?
I hope these aren't too redundant but I'm really pumped to use this natural starter and really want to get it right if I can. Thanks!