It has been ages since I have made a sour dough starter from scratch with no store bought yeast culture...over 20 years. But I have one going now. I had to freshen up on the process so I called my Cousin (Pastry Baker) and she referred me to some really great instructional youtubes. Anyways...went 4 days with a ratio 1:1:1 of starter/water/flour; then on the 5th day I switched to a ratio of 1:1:2 and I'm now on day 6. Coming along nicely.
That is a quart size mason jar^^^^^. Used a rubber band to mark the initial level after feeding.
Holding the temp 75-79*F on top of a freezer (warm). It has doubled in 8 hours so it is picking up speed and the yeast are getting more concentrated while the bacteria balance is getting in line. When it doubles in 4 hours or so @ room temp. it should be about ready.
That is a quart size mason jar^^^^^. Used a rubber band to mark the initial level after feeding.
Holding the temp 75-79*F on top of a freezer (warm). It has doubled in 8 hours so it is picking up speed and the yeast are getting more concentrated while the bacteria balance is getting in line. When it doubles in 4 hours or so @ room temp. it should be about ready.