I'm trying to read and absorb as much as I can on these boards, been working on bettering my pizza making for probably 18 months now.
Over christmas I recieved a wonderful gift that I'm deathly afraid of. A sourdough starter kit.
Don't ask me why, it just scares me. I am only just now manning up and trying to tackle starter. The sourdough starter is King Arthur, does anyone have any feedback on the quality of the starter?
I've been following the directions that came with the starter, but I've noticed that the directions are always calling for discarding 1/2 the mixture, then feeding with 1/2 cup of water and 1 cup of flour. My starters consistency is like a very thick batter right now. Kinda difficult actually to scoop and measure and whatnot.
I'm still in the early stages with this starter, I literally just did my first discard and feeding to bring the acidity to a proper level. But is starter always supposed to be so thick?
Also I'm concerned slightly with storage. It came with a small crock that looks nice aesthetically, but just doesn't seem very large. What sort of container do you folks recommend? Is airtight okay or am I going to slaughter my culture doing that?
I'd really like to know how everyone feels the King Arthur's culture compares to some of the more popular starters here (I believe Camoldi and ischia, both given to Ed Wood by pizzanapoletana if I recall correctly). If my starter is mediocre in comparison perhaps I should consider it my training wheels to learn the basics of starter maintenance.
Sorry to be longwinded folks, I'm reading most of the threads in this section, but starter makes me very uneasy.