How frequently should I feed my sourdough starter?

I am growing my first sourdough starter. It is a week old, but it isn’t very active. My concern is that I might be feeding it too frequently or too infrequently. I could see it going either way.

The process I have been using is to (initially) combine 100 grams of Breadflour and 100 grams of water in a bowl and whisk with a fork, then cover with a towel. Day two (at 24 hours), I added 100 grams of each ingredient to the bowl and mixed in without removing anything.

By day 3 (24 hours again), I had a slightly sour smell and noticed some bubbles. There was also a tan skin that formed over part of the starter, which I removed. I couldn’t tell if it was fuzzy or not.

That evening, I watched a video where a lady was talking about how you need to feed your starter every 4-12 hours and then later in the video she said every 12 – 18 hours. I was wondering if I was starving my starter.

On Day 4 (12 hours later instead of 24) I divided the starter in half, fed one half, and decided to try making bread with the other half (I know it was early, but I figured I might as well try since I would otherwise be throwing it away). The bread actually turned out really well, at least it did for having a weak starter and having never made sourdough before.

Anyway, I went back to the 24 hour feeding schedule because the lady who said 12 hours also said that her starter doubles in volume during the feeding. Mine never changes in volume, it just gets some bubbles.

My concern is that if the yeast isn’t bubbling a lot, that may mean that it isn’t eating its food quickly. If it isn’t eating its food quickly, then it may not be saturating the starter. So if I feed it to early, I would be diluting the starter more than I would be helping it grow. Like, you feed a well saturated starter and half that mixture is starter, the other half is food. Then you feed it again too soon and the starter (immediately prior to feeding) is only at 75%. But you feed it and now the starter makes up 32.5% of the mixture instead of 50%. then this pattern repeats until you eliminate the starter from the mixture.

Am I thinking about this correctly? Instead of time, is there something else that I should be using to determine when to feed instead of time? Is there some variable I am not considering?

-House is at a constant 70F
-Filtered water from refrigeratorstarter image from top
-Breadflour
-Feeding once daily (24 hour intervals)
-covering container with some type of cloth or towel …read more

If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?

I don’t always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look for a strong garlic bite presence in the dish.

I know it depends on how you slice and cook it, but I would like to know the science behind it. My questions:

If you want to have a strong garlic bite, how should you dice the garlic, at what temperature to fry it and for how long?
Same as above, only without the bite.
What “signs” (the smell, the look etc) can cue you in on what “stage” the garlic is right now (strong bite, mellow bite etc)?
Are there general guidelines that you should always follow (like always saute garlic on low heat)?
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Today I brought some chocolate; chocolate chip cookies (chocolate cookies with chocolate chips).

Soon after finishing them I started wondering: “What makes these cookies taste that good?”.
I’m no chef or “food expert” (if that’s a thing), I’m just a guy with a knack for cookies so a simple explanation would be much appreciated, thanks.

Also by cookie(s) I mean chocolate cookies with chocolate chips, like these ones:

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breading/crumbing: mixing the eggs and flour?

i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it work if I mixed the eggs and flour to make a kind of batter, and dip the item (chicken wing, for example) in this batter, and then coat with crumbs? Is there a reason for them being done as separate steps? Cos , by the time i get to the last few, the eggs are all full of flour anyway… so why not just mix them up from the start? …read more

Is there any advantage to freshly ground salt?

Recently, I’ve seen salt grinders sold in stores. I understand that freshly ground pepper has a plus over pre-ground pepper in terms of freshness and strength. However, salt to me seems like a mineral, as opposed to pepper which is, well, a pepper from a plant.
So, is there any plus in terms of taste and freshness to using freshly ground salt out of a salt grinder?
(I am obviously not talking about special flavored salts which contains other spices and herbs which would benefit from being freshly ground) …read more

can ice help with spicy food?

This is more just out of curiosity then anything. I just wondered could eating ice or somehow making you mouth colder before eating spicy foods, such as chill peppers or such, help lessen the spiciness? …read more

Red v White wine in cooking with a stomach issue

As with many people, my husband has an issue with red wine, it gives him an acid stomach. So, he drinks white. However, not wanting to irritate the issue, but wanting to continue to cook with wine on occasion, is there a difference (apart from taste) to cooking with red opposed to white wine? …read more