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Old 02-26-2010, 01:55 PM   #61
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Progress!

We had some progress today (we being the starter and I)

#2 - I had evidence of rising! I just feed again but there were lines on sides of the container where it looks like it rose. I will keep an eye on it throughout the day but if those lines are correct (and they weren't there before) then we have doubling!

#3 - Same as #2 on the progress.

I am now feeding to double the starter by weight. 50g starter, 25g white flour, 25g water. The water is a little above room temperature, I let it run over my wrist and it is cool neutral in feeling.

#4 - This was a rye start and got its first flour feeding today. I did 50g starter, water and while flour. Next feeding I will start the doubling process.

#5 - Since this one is on a different schedule it will get fed tonight. I did open it and it has activity, puffed and bubbling but not likely doubled. It does have quite the foul smell in it, which I was told to expect. I will stay on the schedule for this one that was laid out, primarily to see how well it works.

I have moved all the containers again. The server was only 71-72F degrees. I moved them to the TV cabinet in the bedroom which is running a nice 80F. They seem much happier in there. We shall see, if I need to cool it down a tad I could crack the door.
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Old 02-27-2010, 10:02 AM   #62
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Quote:
Originally Posted by FrankZ View Post
I have moved all the containers again. The server was only 71-72F degrees. I moved them to the TV cabinet in the bedroom which is running a nice 80F. They seem much happier in there. We shall see, if I need to cool it down a tad I could crack the door.
I may start storing my handbag in the kitchen. It is starting to smell of dough.

~Kathleen
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Old 02-28-2010, 11:10 PM   #63
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Last night I fed all 4 according to routine. I also made sure the sides of the containers were extremely clean. The I made a tape mark to see the progress.

None.
Zip.
Zilch.
Nada.



So...

I took #3 and gave it a shot of rye today. #2 a shot of sugar.

#5 isn't scheduled for a feeding for a little while and I can afford to wait an extra day to see if there is movement.

#4 is likely going to be evicted tomorrow, I will let it sit and see if it can take hold. There should be enough food in it, so I don't think that is the issue.

When I checked #3 just a few minutes ago it looks like it might have come close to doubling, it is at least 50% higher and mayhaps more!

I don't think I am home free yet, but it looks better than it did this morning.
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Old 03-01-2010, 12:51 AM   #64
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First. I mislabeled 2 and 3 when I put a put a big number on the container (I had been using the ingredients to differentiate). So 2 is 3 and 3 is 2. Anyhow...

Here is where we stand:

#1 - Long gone.
#2 - This one doubled. I gave it some rye today, remarked it and it rose! I have done a feeding tonight and split this one. I also fed the discard so now I have 2a and 2b.
#3 - Evicted.
#4 - Evicted.
#5 - Has not done as well as I would hope but that one is using a different process and it is OK at this point for it to be where it is. The next 24 hours will tell the tale on this one.

I suppose this is not the best time of year for this, if 2a and 2b fall off again and 5 doesn't pick it up I will table this until summer. I might just make a domestic yeast starter (out of a packet) and so I can get some sort of bread made. Or I might say oh well and wait and just make white bread until then.

More updates as they come in.
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Old 03-01-2010, 02:22 PM   #65
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When I checked this morning 2a and 2b had doubled. I think that is a good sign. I took out some of 2a and fed. Made some dough. We shall see how it does, though it does appear to be rising.
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Old 03-01-2010, 03:12 PM   #66
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Hops Oat Bread

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HOP YEAST:
3 c. water
1/4 c. hop, dry (can use pellets, mild flavor Saaz
1/2 c. cornmeal
2 c. cooked mashed potatoes (plain)
3 T. sugar
2 t. salt
Cook hops and water for 20 minutes. Strain
thru 4 or 5 thickness cheese cloth. Discard
hops. Add water to equal 3 cups. Pour 1 cup
hop liquid into saucepan, stir in cornmeal
and cook on medium heat until thick. Remove
from heat.
In large bowl mix cornmeal mix with rest
ingredients and remaining 2 cups hop liquid.
Cover and let ferment and bubbly for 48 hours.
Stir every 8 hours.
When femented pour into 2 qt. jar with lid.
Store in refrigerator until clear liquid
rises to top (about 2 days). Stir down, now
ready to use.
Note: when making new hop yeast put in some
of the old hop yeast to help fermentation
get started.

Here is a recipe for a hops starter. It was very easy and fast. The recipe for the bread is from a book called Breads and Coffee Cakes with homemade starters by Ada Lou Roberts.
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Old 03-02-2010, 09:04 AM   #67
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More evictions

I have evicted 2b as it was just a fed discard from 2a. No reason to keep something basically identical, especially when I can have another copy easily. Well, I suppose it might be nice to have a backup of my starter.

2a has doubled after feeding now every time since I shot it with the rye. I made a loaf of bread yesterday and I don't think I let it rise long enough (ok I was anxious) so I have another one working this morning. The flavor was nice, a little subtle on the tang but I suppose that is to be expected and I do think it will build over the next couple weeks. I may have to play with some ratios if it doesn't, we shall see.


#5 is no longer alive. It puffed a bit after rye and a feeding but it stumbled. I can always start that process again at a later date to try it, but for now I am going to table it.

I am now down to one starter. I need to decide how much of it to carry, though right now I am content with what I have. I am carrying about 225g nominal. I used 75g this morning and discarded down to 75g before feeding. If I find I need to use more I can always increase it.

Since I am down to one and it looks like it might sustain itself, though I don't think I am out of the woods yet, it is time to give it a name. #2a isn't going to work forever. I haven't decided yet though.
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Old 03-02-2010, 02:38 PM   #68
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Since reading this thread I have been having some fun with my starter...haven't baked yet. I get so busy, I usually only have time to feed it on a bi-weekly basis (when I remember). So yesterday morning I hauled it out and let it warm up and instead of discarding I put the discard in a glass jar, fed it and let it sit out for 12 hours. I also fed the crock.

I stirred down the discard this morning and put it back in the fridge, it was going nuts! The crock: I pulled another discard and put that in another jar, back into the fridge. Refed the crock and am now waiting for a few hours before using for dinner rolls tonight with roast chicken.

Then I got to thinking about all the extra starter I had and was curious about other storage options. Googling brought me back to King Arthur Flour and I read up on freezing and drying sourdough starter. I placed the second discard in a plastic container in the freezer and the larger jar I spread out over waxed paper and it is now drying out.

I've decided to call them: Audrey I, Audrey II and Audrey III...The Blob That Ate Missoula.
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Old 03-02-2010, 04:28 PM   #69
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Do not forget sourdough pancakes... those were the best.
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Old 03-03-2010, 03:57 AM   #70
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Quote:
Originally Posted by FrankZ View Post
Do not forget sourdough pancakes... those were the best.
We discussed those, too! My rolls turned out fantastic. I had a little extra dough and made cinnamon rolls for dessert, they were great! I only have one more day to play before the work cycle kicks back in.
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