Note: All ingredients must be at room temperature to enable the starter to work effectively. Cold ingredients slow down the starter's action.3
When removing the starter from your jar for use in a recipe, always add back flour and water to form the original consistency, I add equal parts flour and warm water to what I used in the recipe. If I used 3/4 cup of starter I add 3/4 cup of warm water and 3/4 cup of flour and let it stand overnight before putting it back in the refrigerator.
I try to use some starter in something once a week so that I can feed the starter with fresh flour. Also I take it from the fridge and let it come to room temperature before use. You might just take it from the fridge the night before you intend to use it.
Recipes #1-3 & 5
Mix well, Place mixture in warm place for 3-4 days until bubbly and smells sour; then refrigerate the starter.
Pour milk into your container. Let stand for 2 days at room temperature, until really sour, add flour. Let mixture set in worm place for 1to 2 days, until bubbly and smells sour. Refrigerate it, after using starter remember to replenish the liquid with milk instead of water.
Being Sky Clad (clothed only in the surrounding sky) at the dawn of the new day harvest your grapes with silver shears (this step is optional)
Crush the grapes slightly, and measure out about 2 cups into a glass bowl. Add the flour and water.
Mix with a wooden spoon until the batter has become thick and gooey.
Cover the bowl with a clean towel and let it sit at room temperature overnight.
The next day, check the starter for bubbles of gas coming to the surface, a sure sign of fermentation. Be patient: This can take as long as 5 days in some environments.
Once the starter has begun to ferment, strain out the grapes and “feed” the starter with a bit of flour and water.
You can use the starter right away, or you can let it sit for another few days. The longer you let the starter ferment, the stronger the flavor of your bread will be; after about 4 days, chances are it will be too sour to eat.