After being late with the P.M. feeding of my starter last night, I was a little concerned that it may not be fermented enough by the time the morning feed was due, but comments from supportive fellow bloggers and my Sourdough mentors, Peggy,Sandy and Chris, relaxed me about the process.
A Forgiving Dough
Mary from Mary’s Nest Sourdough website, states that you can change/swap or alter your sourdough starter as you go along, from white to rye, or wholewheat. What flexibility! [Happy Dance]
I started this process using a mix with half whole wheat flour and half white flour, as this is the mix most of my family and me, prefer. This excludes the fastidious Moth, of course. He is a committed, refined-bleached- white flour man, who likes his bread ultra-fresh and soft as a baby’s bottom. That is a bad comparative metaphor for bread, but you get my drift.
So Day 4 Dawns, and I feed this mother of all sourdough mixes.
Some exponents, including Sandy, prefer using equal parts flour and water, by weight in their starter mix, and I might still do that. I guess I can change it up as I go along, with this ultra-flexible sourdough mix.
After all, as Chris pointed out in a previous comment, people have been making bread this way for millennia, and most likely didn’t have clocks, timers or accurate scales to measure ingredients.