Hello everyone. my name is doreen frost and I live in Vermont. I just started my very first sourdough starter..the recipe is;
Recipe for sourdough starter (from The History Of Sourdough.com)
1. Boil potatoes with the jackets on until they fall apart.
2.lift out the skins and mash potatoes in the water making a puree. cool and save 2 cups of the puree adding it to 2 cups of flour and 2 Tbs. of sugar.
Beat it smooth, then leave loosely covered in a warm place to start fermentation. Usually there is a good effervescent action within a week. To replenish your starter, add flour, water and a pinch of sugar. Leave it to work
I started this on friday at noon...on saturday afternoon it doubled in size and looked bubbly and light. Sunday afternoon it had settled back down to it's original size and was still bubbly. This morning (Monday) it looks somewhat elastic, had a few bubbles and had a small amount of liquid on the top... MY QUESTION IS...due to the fact that the instructions seem a bit vague (at least to me anyway).....I am not sure if I should be doing anything with it at this point. Is what I saw over the weekend the "effervescent action" they speak of..should I be adding anything right now? It says; "to replenish the starter add flour, water and a pinch of sugar...but when do I replenish....now or when I take some from it to bake with??? I'm so confused... :)
Would appreciate any help and advice.
thanks so much ~ Doreen