Thankyou for having syuch a great site. I developed a yen for making sourdough, however am having a problem establishing a starter.
A person had sent me the 'fool proof' method she uses
1/4 C flour
1 teaspoon honey
feed with the same amount(not honey) until fermentation occurs
I used wholemeal spelt flour and tap water
I have done this for 6 days now. Temperature is about 25 on top of the fridge, and the mix smells a bit floury/ yeasty and not at all unpleasant. There is separation between each feeding, but not much else. The mix is in a wide mouth glass jug in which I leave a plastic shopstick to stir. I cover with a loose weave old tea towel. This morning I had to half the mixture and put into another jug as I have too much. Any ideas please, I'm so keen to start cooking bread.
Thanking you in advance