Had no idea that I would need to have so much patience with making sourdough bread. I have been trying to perfect my starter now for almost 8 weeks! Have thrown one out and started again and have made some adjustments to the measurements to accomodate the Emmer Wheat Flour (actually seems to need more water as the initial recipe seemed to have a very thick starter which was too thick to rise) so far I have been feeding and replenishing this new mix for 3 weeks and I would like to start with a simple loaf but all the recipes are very complicated. I did find one which was just flour, water and salt but I couldn't follow the measurements (didn't know if 1T was one teaspoon or one tablespoon)! I have mixed my starter using the following recipe:
70grs Emmer Wheat Flour
30grs Stoneground Rye Flour
It is bubbling nicely and I think it is ready to use but I need a simple recipe as my first "try".....please help.