I just signed up to the site. And gotta say this is GREAT!
I have been baking sourdough bread since July 2012, so about 6 months. I have been using a recipe from an older bread book that has a small section for sourdough. All the sourdough recipes call for comercial yeast as well as starter. I would like to get my starter to the point where I can give up the comercial yeast altogether. I am very impressed with my success so far. I have had some very impressive loaves, I think I am addicted to bread baking.
I live in a basement suite in Vancouver, Canada so the ambient temperature is pretty low. Does anyone have any good tips for getting my yeast population up in my starter without a lot of waste (working on a tight budget).
My mom gave me a tip that if I add about a half teaspoon of sugar when I feed the starter it would increase the population, and it seems to be working but I still think it could be better.
Is there a way to guage how yeasty my starter is? Like a test loaf with no storebought yeast?