"The less-used your starter, the more liquid on top, the more sour it’s likely to be"The recommendations go on and on, and I won't bore you with all that I've read (and I've read a LOT). Suffice it to say that I'm determined to bake something that comes out of the oven looking like this:
"Patience. Patience is key when baking sourdough bread"
"Feed your starter every day if it’s at room temperature or higher, with any grain and sometimes water"
"Store your starter in the fridge"
"Keep your starter warm"
"Be sure to feed your starter every time you take some out for baking"
Yes, I know it's not whole wheat, but doesn't it look good? I attempted a whole wheat sourdough on Saturday that wound up being fed to our hens (don't ask...). But since I'm on a mission, I'm giving it another try again today (only with white rather than whole wheat). My recipe calls for making a "sponge" (1 c. warm water, 1/2 c. starter, 2 c. flour) that has to rise for 6 - 8 hours. Stay tuned. :)