"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sourdoughs
Reply
 
Thread Tools Display Modes
 
Old 02-05-2012, 03:03 PM   #1
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
New Starter

So I had dough started yesterday with Ol' Grumpy and when I checked it 6 hours in the dough ball had that familar yogurt smell (good) but had an undertone of rancid yogurt (bad, very very bad).

I forgot to do my storage feed and Ol' Grumpy kinda incubated the wrong stuff. Ugh.

The dough and the rest of the starter is now gone, went into the trash.

I have a new starter in process now. Today I did 25g or water and 25g of rye flour. Tomorrow I will feed it white flour instead of rye, just trying to cultivate beasties today.
Attached Thumbnails
Click image for larger version

Name:	Starter.jpg
Views:	122
Size:	120.1 KB
ID:	12971  
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-05-2012, 03:47 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Too bad! Audrey 2 is still going strong.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-05-2012, 11:58 PM   #3
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
First 12 hour feeding. Did not do a discard. Will go one tomorrow.

I fed with water and white flour.

Looks almost delicious..
Attached Thumbnails
Click image for larger version

Name:	starter01.jpg
Views:	96
Size:	104.9 KB
ID:	12977  
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-06-2012, 10:36 AM   #4
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Looks more like something from Prof. Philip Brainard's lab to me, but I'm not a baker.
__________________
spork is offline   Reply With Quote
Old 02-06-2012, 10:47 AM   #5
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
It's all a science experiment...

Almost time to feed the beasties again.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-06-2012, 12:21 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Feed me Seymour!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-06-2012, 12:39 PM   #7
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
I did another 12 hour feeding. The starter is showing some life, putting some pressure on the lid of the container and the consistency was better when I stirred it down for the feeding.

This is the feeding that should start the battle of good versus evil beasties. If the good ones live I should have a viable starter that just needs to build its strength. It is conceivable that I will not feed tonight, depending on activity. It should be able to raise itself before the next feeding.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-06-2012, 12:56 PM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
Quote:
Originally Posted by PrincessFiona60 View Post
Feed me Seymour!
Watch it Seymour. Igor is trying to trick you. Don't get too close. Pay close attention.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-06-2012, 01:05 PM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Quote:
Originally Posted by FrankZ View Post
I did another 12 hour feeding. The starter is showing some life, putting some pressure on the lid of the container and the consistency was better when I stirred it down for the feeding.

This is the feeding that should start the battle of good versus evil beasties. If the good ones live I should have a viable starter that just needs to build its strength. It is conceivable that I will not feed tonight, depending on activity. It should be able to raise itself before the next feeding.

I am very interested in the rye sourdough flavor. I should be able to use a discard on Audrey 2 and begin feeding rye flour instead of white...maybe more depth from the rye with a rye starter than just making a sourdough rye bread straight from Aud2.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-06-2012, 01:09 PM   #10
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
I used rye simply as it has the most beasties hanging around. I despise rye bread.

By the time this starter is ready it should be a white starter, with almost no rye left, and that will improve as time goes on and I continue to feed just white flour.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.