I would have checked the tutorials - but they are unavailable.
I have got my starter going, found a recipe online that looked and sounded like it would be a sour one. Got it going a few hours ago, and have it in my hot water closet to keep it warm ( it is going into winter here ). It is in a glass jar, covered with a dish towel. and after 4 hours it is bubbling like crazy (it did use a packet of yeast to start).
So now I just leave it? Do I stir it every few days, is it like wine in the fact that I need to punch it down 2x a day?
Leave it in the closet for a week, and then I can put it in the fridge?
If I understand correctly, once it is soured 3-6 days? I can start to use it. When I use it - I for example take 1 cup of the starter out and replace with 1/2 cup flour and 1/2 cup water. Then I use the starter that I took out in my bread or pancakes or waffles or........
Or do I have it backwards - I take it out of the fridge, add 1/2 cup flour & 1/2 cup water, stir and leave for 12 hours (perhaps in my heater closet) then use the 1 cup starter?
So many questions,I probably don't sound too coherrant, but my mind is excited at the possibilities.
Thank you for the answers, I look forward to learning.