I have taken some great advice and used Sourdoms recipe and hints and my starter is looking fantastic. I used 100g of freshly milled wholewheat flour and 100g spring water.
It is 14 days old, been living in a styrofoam box with a lamp on it (approx. 8hrs) @ 30C. About day 7 it was smelling absolutely great - lovely yeast smell and was doubling in size with holes galore. It now seems to be slowing down and I am
wondering if I have missed the peak, and if so, will I get it back?? Should I be putting it in the fridge now and only feeding once every couple of days or so??
If it is time for the big bake, can someone give me a great recipe to try as I am a bit nervous using any one of my
'normal' bread recipes!!