Thread: Sourdough starter and bread making tutorial

I started mine last night into a smaller dish. You can always poor it into a larger container as it goes on.

So today ,I am going to add 1 cup of flour and one cup of warm water. Stir it well, and cover with film or a cloth the top of your container.
Translated from the French , it is called refreshing your starter.
What we are achieving is progressively feeding the yeast the complex sugars within flour and we are progressively getting the yeast to evolving and naturally selecting themselves to be more efficient at developing and reproducing into that flour environment.it is also the beginning of the fermentation stage where the Yeats is transforming the sugar into energy (heat) and CO2. The CO2 is what makes the bubbles into the bread.
Very little of the gluten is consumed by the yeast, if your bread crumbles it is because your flour is not right or the kneading process was not achieved properly.
You will see in the next few weeks, that your starter gets more and more efficient at consuming the flour and your bread will prove faster provided it is in the right environment ( temperature , moisture and atmospheric pressure to a certain extend all play a role in the dough proving)