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Old 12-27-2013, 07:03 PM   #1
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Question ISO help w/sourdough starter without yeast

I read various instructions online (some use room temperature water, while others luke warm water). First time, I used room temperature water (the room temperature has been around 65-66 degree). I fed it after 24 hours and repeat 4 days. It never bubbled up or doubled the volume with air. Second time, I started a new batch with 100 degree water. I have not fed it yet for 3 days just to experiment about how temperature affects it, because my house is around 65-66 degree and it has NOT changed anything at all. Instructions say to feed it only after it bubbles up and doubles.

OK....so neither of the batches seem working. What's wrong? Please advise!

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Old 12-27-2013, 09:16 PM   #2
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I don't think you have the right yeasties in your air. I've never had luck getting a sourdough started without yeast.
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Old 12-27-2013, 11:34 PM   #3
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That's my thought, too! No yeast in your air.
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Old 12-28-2013, 03:20 AM   #4
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If you know someone that bakes bread frequently or know of a friendly bakery ask if you can set your "trap" in their kitchen, they should have some great yeastie beasties flying around!

Try one of these. The potatoes and or the grapes are said to attract wild yeast.

Grape Sourdough Starter Recipe | Exploratorium

Sourdough Starter IV Recipe - Allrecipes.com

I'm with taxlady, I have never made a dependable sourdough starter without using a little commercial yeast.
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Old 12-28-2013, 08:48 AM   #5
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I asked my friendly local baker if I could buy some starter and he said yes. A pint for $1.
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Old 12-28-2013, 12:08 PM   #6
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Hm....that's so interesting.....how come they (the articles/instructions) never mention about yeastyin the air issue. So...I have made pizzas and breads once a week by using the commercial yeast. The yeast that made my pizza and bread dough rise has not been hanging around in the air....

This is a very interesting topic... got to do some readings online to find the yeasty behavior
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Old 12-28-2013, 12:27 PM   #7
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Wild yeast live in the air, baking yeast does not. If you have an air conditioner, you will likely not have good yeast in the air. Sourdough starter is best done in the fall and spring when you have the windows open and the ambient temps are warmer.

I will set a new crock outside in the fall with cheesecloth over it.
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Old 12-28-2013, 12:33 PM   #8
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Thank you all. I read some wild yeast articles just now, as well as the grape sourdough recipe referred by Aunt Bea. Question about the recipe: it says to strain out the slightly crushed grapes once the fermentation starts to take place. Would it hurt to leave small pieces of grapes there, since it is impossible to strain every bit of grapes out completely?

Also, although the batch I have now isn't working, it still produces the slight "smell" similar to the rising dough made with commercial yeast. Do you think I can still use it?

Thanks
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Old 12-28-2013, 12:35 PM   #9
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I see. Princess.. No wonder mine isn't working
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Old 12-28-2013, 12:41 PM   #10
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Quote:
Originally Posted by chueh View Post
I see. Princess.. No wonder mine isn't working
Working with sourdough will make you humble...just when you think you have it, it shows you who is boss. I love my starters.
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