ewhite77

My wife is Indian so we end up spending a lot of time in India. Never been to Bangalore, but heard great things about it. As far as food goes, a couple general suggestions. Don't eat off the street as a rule. If you're feeling adventerous, try something from a street vendor, but absolutely no meat. I can nearly guarentee you will get sick. As for hotels (where the majority of resturants reside), trust your instincts. If it looks a little shaky, don't order meat. If the food is cold, don't eat it. But nice hotels/resturants will be safe, and even the meat will be fine. The bottom line is...don't worry too much, enjoy the wonderful food. But be smart, drink bottled water, don't eat cold food (that also applies to ice cream), and you'll love it! Feel free to ask more...

Each feeding was at least 4-6 hours. I think 2 of them were overnight, which for me is probably 7-8 hours. I should note that after the last time, the culture had a lot of good bubbles and a great smell. I took that and put it in the fridge over the weekend. When I started his steps on Monday (with refreshing the starter), it picked up right where it left off, quickly getting a ton of good bubbles (almost a froth). ← After the 1st feeding, there were very few bubbles. Each feeding got progressively better though. I read some from the Sourdough FAQ which helped explain some of the science behind the yeast growth. That made the prescence or abscense of bubbles make a lot more sense.

Each feeding was at least 4-6 hours. I think 2 of them were overnight, which for me is probably 7-8 hours. I should note that after the last time, the culture had a lot of good bubbles and a great smell. I took that and put it in the fridge over the weekend. When I started his steps on Monday (with refreshing the starter), it picked up right where it left off, quickly getting a ton of good bubbles (almost a froth).

Jackal10 was kind enough to Airmail me some starter a month or so back. It arrived a bit off, but after 3-4 feedings, I was able to get it bubbling and smelling great. Followed his lesson to a T, and it came out fantastic. Only alteration was no basket...so I used a mixing bowl with a dish towel (clean! ) for the overnight proof. Set the oven to 440, and baked for 42 mins. Right out of oven: And cut into it about 10mins later: Feedback? I am excited about my first breadmaking experience!