Tuesday morning: I'm happy, the starter has tripled in 24 hrs as you can see in the picture. It is very gooey. I repeated the refreshment (same amounts as before).
Wednesday morning: "starter should be getting stronger" I am not sure how you can see that but it is definitely alive and bubbling and has again tripled in 24 hrs. Maggie also mentions that it should be "more fragrant" Hmm, not very different so far.
Wednesday evening: Beware! I was in a rythm of morning feedings until this one popped up!
"It should have tripled in 8 hours" It sure did, too bad I had to wait till midnight...
(Nope, no pictures here, hehehe) Refreshment changes here:
15 gr (1 tbs) starter - 30 gr (2tbs water) - 50 gr (1/3 cup) bread flour!
Thursday morning: Ready for final refreshment:
10 gr (1.1/2 ts) starter, 30 gr (2 tbs) water - 50 gr (1/3 cup) bread flour!
Thursday evening: The starter should be ready for use now or to be refreshed once more and then immediately stored in the refrigerator.
For a completed starter Maggie tells us the following:
makes: 90 gr starter (rounded 1/3 cup) starter, enough to leaven about 450 gr(3.1/3 cups) flour in the final dough.
refreshment for a completed sourdough starter:
10 gr (1.1/2 ts) fully fermented starter
30 gr (2 tbs) water
50 gr (1/3 cup) bread flour
"This completed stiff starter needs to be refreshed only every 12 hrs. Also to be used to refresh a refrigerated starter after it has fully fermented and started to deflate. If the following starter does not quadruple in volume in 8 hrs or less, refresh again until it does."
But......now she got me confused! Does this mean my starter is ready for baking tonight? Which means I have to bake a bread in the middle of the night? Or should I refresh tonight and bake tomorrow morning? Someone please help? Pretty please with sugar on top?
To add to the confusion:
(Throw it away? Why, me?)