I need help with a sourdough bread recipe starter! Please!?

I just took out my sour dough starter out of the fridge as it's ready for the sourdough recipe baking process. I don't understand what it means to leave your sourdough starter out over night in a warm place until it has a froth. What does froth look like?I need help with a sourdough bread recipe starter! Please!?
Kay, bless you for wanting to do real sourdough! You will find a ton of sourdough people like a ton of politicians. They are everywhere and some know what they are talking about, while the majority do not.





When you are ready to use the culture, if you are storing it in the frig, you must take it out the day before you plan to use it. Let it warm up to room temperature and give it a feeding. (in the cold it is almost dormant, so it needs to warm up and be fed). When the beasties in the culture feed, you see bubbles, which is actually the gas the beasties are passing. Isn't that a visual?! LOL When it gets to a lot of tiny bubbles that are on top of the starter (froth), that means the beasties have used up all the nutrients in the food and it is way past time to feed it again. This is actually too late to use the culture, the beasties have nothing to go on anymore.





You want the sourdough culture to be in an active state, while they are feeding. If you get to the froth stage (they are now slowing down), give them some more flour and a little water and stir with all your might to whip in air. Wait a bit until you see bubbles forming IN THE CULTURE, not on top, and the starter is rising in the jar again. That is when you use the starter... when it is rising in the jar, not when it has stopped. You need an active starter to make bread, not one that is just going to sleep. Make sense?





Here is a source for pictures and how to make a traditional sourdough starter, not the corrupted hybrid stuff that are common in so many so-called expert recipes that include commercial yeast.


http://www.squidoo.com/sourdoughstarter


http://www.squidoo.com/real-sourdough





There is a wonderful science behind sourdough, I think you will enjoy the info provided at Kitchenaid:


http://forum.kitchenaid.com/forums/topic鈥?/a>





Treat your sourdough right, and you will have wonderful breads, rolls, cakes, pancakes, waffles, crumpets.... I could go on.





Wishing you the best, sourdough is a great adventure. ;-)I need help with a sourdough bread recipe starter! Please!?
It will bubble up and form a fine 'foam' of bubbles all through it. Be sure it is a container large enough to allow for this expansion.
Just follow the instructions. You'll see the froth when it happens