Well, I'm brand spankin' new to sourdough baking, but yesterday I baked my first bread, and this morning I baked my second. I'm happy enough with these first attempts. Especially the second loaf was pretty decent for a greenhorn like me!
But my starter has gone into overdrive.
My first attempt at making a starter was an abject failure. After a feeble false start on the third day it turned into a lifeless - or at least yeast-less - smelly soup, and after a week I had to give up.
But the starter I created on my second attempt is everything the first one wasn't. It doubles in about 4 hours, and I end up feeding it twice a day. It's going like the clappers, and there is no indication whatsoever that it could be slowing down. I put some of it in the fridge on day three, and it's day 8 now and even THAT, IN THE FRIDGE, appears to have about tripled in size.
My house isn't particularly warm. In fact I suspected that one of the reasons my first starter failed was that my house is a bit cool. But THIS starter doesn't seem to care. It just goes and goes and goes. I make my starter thick and pasty. The lack of water doesn't bother it a bit.
Don't get me wrong. I'm delighted. Long may it last. But this is going to cost me a fortune in flour just FEEDING the darned thing.
So I am now trying a different tack. Last feeding, instead of throwing half of it out and feeding the other half, I fed the other half as normal, but the half I would have thrown out I put in a second bowl. In this bowl I added half a teaspoon of SALT - hoping that perhaps the salt will slow down this monster yeast that has taken hold of my starter - as well as the usual feed.
Obviously I could refrigerate the starter, too. But I want to hold off on that until it's a bit more mature.
Any other tips, anyone?