Hello all :) happy Thursday! I started my starter yesterday and nothing happened. I mean nothing. Do I trash it and start fresh or feed? Help!

I am glad I made the Basic Pancake Batter to learn the proper consistency of the starter. My starter consistency varies so now I have a target to shoot for. After evaluation, I mixed in my sourdough starter and proofed in the refrigerator for 3 hours. You can see how the batter changed in the pictures below. The finished waffles were fluffy with air pockets showing the effects of the starter. They were delicious! Batter pics: 1. Basic Pancake Batter 2. Refrigerator proofed sourdough batter

I think you addressed this in the last BBW Coaching Call and I know I shouldn't stress about the exact measurements. But as you know, I am experimenting with total proof times and final bread qualities. Is it initial mixed dough time to bake start time?

Part 1 is a Win! thanks to Sandra's guidance during the BBW Coaching Call today. The goal is to compare flavor profile, texture, and importantly digestibility. I am gluten sensitive and have been strictly GF for 12 years. Homemade sourdough makes it possible to eat bread and butter once again.😋 Part 1 loaf pictured was refrigerated proof for 12 hours; baked in a loaf pan at 425 deg. for 30 minutes. I couldn't wait until cool and the crumb is wonderful even so. Part 2 on Friday, 72 hour refrigerator proof. Join the BBW Coaching Calls to share and get guidance from Sandra. I am not going to miss the opportunity!

I just finished the coaching call with Sandra. What a treasure trove of information during the conversation! Sandra's expertise and engaging personality made it easy to attend my first BBM event. I highly recommend that you join in. The more the merrier! I will post some loaf pictures soon. Happy Baking! Terri