I'm new on here but have been reading many posts find people on here so helpful! What a great site!
I'm more or less on the right track I think but with the odd hiccup along the way as I'm sure many have had?
Started my sourdough starter with unbleached plain white and water... First couple of days there wasn't much going on but then there were bubbles on day 3 then vinegar smell! Anyway I didn't understand then that I had to lose half then add the refresher! Oh I've been feeding twice a day!
My other half got me some rye flour so I got some of the starter and started a separate batch adding half rye to the mix.
Bubbling up in the rye mix the next day (yesterday) and today I noticed the rye mix actually doubled in size. Still a slight smell but not as bad as the white flour only when it's hungry.
Anyway before I bore u guys and gals anymore than I have... I just want to know am I on the right track? Also, when will I know in ready to bake? And is the trick to grow the starter and use as u go? I don't want to refrigerate I'd rather build flavours use often!
Thanks for a great forum and any help u can offer!