Sourdough help needed

[couldtryharder]

I've lovingly made my sourdough started and it's all gone to plan. So today, I moved to the next step of making the sponge (I think that's what it's called) to make a loaf with tomorrow. I know I supposed to wait 24hrs but I've had a sneaky peek and although it is a bit bubbly, it as a film of wateryness on top. Is this just a stage or has it gone wrong?

I used mineral water to make the starter but tap water to make the sponge. Does that matter? I know you are not supposed to make the starter with mineral water as the chlorine in tap water messes with the yeasty process, but does this apply to making the sponge and then the rest of the loaf? Making the starter with mineral water is one thing but using it for the whole loaf....

Wateryness is fine, it's a sign that the yeast are active and it needs feeding. Personally, I make a sponge in the evening for use the next morning, I wouldn't leave it a full 24hrs. You can also skip the sponge stage and just knead flour directly into the starter in the morning, giving you dough to bake in the evening.

Tap water is fine, I've never had any problems with it.

Thanks Prof. I will take your advice and not leave it 24hrs next time. I'm so proud of the starter (tried it before and hasn't worked). It's all bubbly and lovely, sitting on the welsh dresser! It's so exciting. Hope the bread comes out ok.

I found I had to have a few goes before it came out right, this is the recipe that doesn't need a sponge. I've found it very reliable. Dan is also on Twitter and he's given me advice direct when I've needed it.

Good luck

I'm on day 3 of my starter, it appears to be doing OK, being impatient, how long to I need to wait to use it, just til bubbling, or does it need to blip away like boiling porridge, or do I just have to [yawn] wait NINE whole days!!