I'm trying to grow yeast and make a starter. I MIGHT have messed up. Can any bread-savvy/ biology person help me out?

R_ūshī
We're in total lock-down. Stores will only open in 2 weeks or so. We've been eating flatbreads and we're starting to run out of flour. So we thought if we make bread, it will last longer and we won't be using flour constantly.

I've never made starters before and I have very basic knowledge of yeast. I looked for info online and ended up using flour and filtered water to make a sourdough starter. BUT I read about how using bleached flour can mess up everything and I don't know if the flour that I've used is bleached or not.

I had raw honey on hand so I thought if I add it in there if might help producing bacteria and yeast because it has bacteria and yeast. Then I thought that yeast feeds on sugar so adding sugar will help it eat and grow because it doesn't have to break down starch etc. It'll already have the simple sugar.

While I did start it with honey and sugar, I don't intend on feeding the culture with more sugar. I will simply feed it flour and water.

But now I'm thinking what if I shouldn't have added the sugar. I looked it up online and the answers weren't very clear.

It'll be GREAT if I could get some opinions from people who are used to making bread and experimenting with starters and those who have a good knowledge of biology and microorganisms etc...
Im trying to grow yeast and make a starter. I MIGHT have messed up. Can any bread-savvy/ biology person help me out?
I'm trying to grow yeast and make a starter. I MIGHT have messed up. Can any bread-savvy/ biology person help me out?
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