![]() Your starter should smell fresh, with hints of yeast and alcohol. I maintain a half recipe starter, 1/4 cup flour and 1/2 cup flour and water. I don’t throw anything away, I bake with the discard or feed it a little to use in a few days. Use all purpose, unbleached, unbromated, not enriched or bread flour for feeding I let it set on the counter until if triples in the jar, usually in 6 hours, then back in the refrigerator. To feed it, sometimes as long as a month intervals, I use 1/2 cup starter, 1 cup flour and enough water so that it will sheet from the mixing spoon and pour into a jar. ![]() I got that information from a Canadian university. It was introduced in California at that time by the French. They carried a little pot of starter inside their shirt or chunked a lump in on top of their flour. Sourdough starter was carried by prospectors in the west, starting about 1849. I don’t measure, weigh or figure hydrolization or use a proofing basket. It’s unfortunate that you got in the clutches of “artizan” bakers and hobbyists. I am sorry that your introduction to sourdough has been with all the “exacting steps.” If I want the 2 hour rolls, I will add some yeast. I make these all the time with sourdough. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.
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