Originally Posted by Wampus
Question on the starter......so if I mix the flour and water, then that's a starter just like that? OR do I need to let that sit for some time to "work"? I thought starters were leftovers from the previous batch or something and the bacteria is important? Or do I have that wrong?
You are correct in that it takes time. You need to feed it regularly, as well as throw away or use some before feeding. I only Bake every 3 days on average so I always leave my starter in the fridge and only use it as a flavor enhancer and not the leaven, that is why I use instant yeast with it. First tho you must correctly make it, so here is the best way.