9 hours ago, JoNorvelleWalker said:If I had a grain mill (two of which I could have traded for a root canal) I'd start off with commercial yeast.
I did that 
and it works great....I just want to try having a starter.
And, I think I do. I did the 4th and final step of the pineapple juice method yesterday afternoon. This morning it looks like this:
It's bubbly. Like pancake batter only a tad thinner. Does this look right? It smells sour/good.
If this is right, here is where I need help.
What now? The instructions don't go any further.
I've read a bit on the internet and this link looks like good information.
If I follow those instructions, I keep my starter in the fridge and feed it at least once a week maybe twice? I feed it equal weights of flour and water? How do I know how much to discard? Or do I have to discard? I would discard only to make sure that my starter isn't a massive amount, right?
Maybe this should be located in the absurdly simple cooking questions lol.
Edited to add one more question:
Do you have to bring this to room temperature to use it?
