You can be BUSY and still keep up with sourdough starter. I have four going at one time and if I wrote down everything I have kept up with for months on end, it would take a small notebook to get it all down!
A few minutes a day is all it takes.
I will share pictures when I get them off my ipod. I have taken them almost every day but I didn't today. I was going to but the battery was dead.
One photo should have a note near it with this info:
3/2/11 8:00 pm 24+3 hours
Qt. jar - 1/2 cup of whole grain flour and 1/2 cup of warm well water
Pt. jar - 1/4 cup of whole grain flour and 1/4 cup of warm well water
Changed to clean jars and fed the same amounts as previous days.
Poured off some strong alcohol smelling liquid/foam.
Qt. jar not doing as well. Not as much action and h arder to stir. Mixed flours and now Kamut. Switch to hard white. Consider starting a jar with only hard white wheat. Or only hard red wheat?
Pt. jar - doing very well. Very good bubble action before this morning's feeding.
Yesterday, I poured about half of each Mason jar into a pint sized Mason jar and it was full. I put that in the fridge and covered with plastic wrap. Looks very good this morning. Didn't feed. Plan to feed once a week as I've read you can do when starter is in the refrigerator. Only established starters!
The small crocks:
Kamut flour one smelled very strong and there is very little action.
The white flour is doing well. Bubbly and looking good.
Fed all four starters. Changed all containers except white flour.
Fed each starter.
The white flour starter is doing fantastic.
The rest are doing so, so. The quart jar that is now in a Corninware baking dish isn't doing well compared to the others.
Mold showed up in the top of the fridge jar so I threw it out.
Will keep trying. That is the first time I've had that happen!