I started my very first batch ever of sourdough starter 6 days ago
. I feed it once a day with half whole wheat/half bread flour. Things are going well I believe. Lots of bubbles, especially in the first hours after a feeding. A watery layer exists on top many hours after a feeding which I assume is ok. Occasionally I will mix it with a wooden spoon as the watery layer looks a bit, hmmm, off-putting. So far it fails the float test. I throw away a total of 500g of starter with each feeding and it does seem wasteful. I'd like to use some of it at least for pancakes.
So my question is, can I use this very immature starter for pancakes, or should I give the starter another week or two to develop the right micro-organisms? Since most pancake recipes include baking powder or soda, there is leavener in there so it is not solely dependent on the starter for aeration, just additional flavor. Any one have a good recipe to suggest?
I also discovered I have some rye flour in the cabinet. Should I use this, perhaps 25% rye (50% bread+ 25% whole wheat+25% rye) for the future feedings? Or do a few feedings that introduce the rye but then alternate some feedings that are the traditional half bread/half whole wheat? I am new to this so I don't want to ask for trouble here. The kitchen has been warm so the starter seems to have no trouble dividing and thriving as things are. What do you recommend?