i am a little confused about the process of making and keeping a starter as well as how to make bread with the starter. i want to make 100% whole wheat sourdough bread, prefer artisan style bread over sandwhich bread.
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how do i start a starter? i read that i cannot start with 100% ww flour, that can't be true right.
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from my understanding i need to feed it every 24 hours equal parts water and flour. won't this end up making a ton of starter? do i just throw some out each time, seems wasteful. i don't see myself making a loaf a day, more like 2-3 a week
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how long before it is ready to use to make bread?
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dose it have to stay at room temp? can it ever be moved to the fridge?
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how do i take a starter and make bread? how much of which ingredients do i add to how much starter? prefer to make artisan type breads.
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so if anyone would share their step by step process or share a link i would be thankful. Â i really want to give up store bought bread and this seems like the most frugal way to go.
