|
Post by Granny Smith on Jun 11, 2014 11:09:52 GMT -5
It usually takes about an hour or less to get it started. Just let it soak till it dissolves and starts to bubble good. (like proofing yeast)
I don't think the amount of dough wad matters much. I use the whole thing and adjust the amount of additional flour to make the consistency right for whatever I'm making. I just put back another hunk of dough before I add too much liquid if I'm making pancakes or waffles or take out some of the batter and add enough flour to it to make another dough wad. Either way works.
|
|
|
Post by michelle on Jun 14, 2014 14:07:10 GMT -5
I don't know if I didn't do a good job of waking my starter up or if it was a bad recipe, but my bread didn't turn out. My starter's still going, so I'll try again next weekend.
|
|
|
Post by Valerie on Jun 14, 2014 14:47:37 GMT -5
Sorry it didn't work, Michelle.
|
|
|
Post by guimauve on Jun 16, 2014 13:03:25 GMT -5
That's disappointing Michelle...hope it works next time.
|
|
|
Post by michelle on Jun 17, 2014 6:57:43 GMT -5
I'm going to use a different process for waking the starter and a different recipe, so I'm optimistic.
|
|