Sourdough starter?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
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.
 
FrankZ said:
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.
Click to expand...

I may start storing my handbag in the kitchen. It is starting to smell of dough. :bunny:

~Kathleen
 
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.

:glare:

So...

:idea: 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!:clap:

I don't think I am home free yet, but it looks better than it did this morning.
 
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.
 
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.
 
Hops Oat Bread

Hops Oat Bread.jpg

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.
 
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.
 
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.:LOL:
 
FrankZ said:
Do not forget sourdough pancakes... those were the best.
Click to expand...

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.
 
PrincessFiona60 said:
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.
Click to expand...

Too bad sourdough won't be rushed, though the nice part is it takes just a smidge of time then you can leave it to its own devices for a while.

I am working on tweaking my bread recipe, once that is done I suppose I will branch out some. Of course the discard makes good pancakes so I am suspecting that is on the menu for the weekend. :chef:
 
FrankZ said:
Do they ship well? ;)

I decided to name my starter Old Grumpy
Click to expand...

I believe they do! I've shipped bread before, but only to the next state and overnight. My Uncle has a jones for oatmeal bread.

AudreyIII (drying out) is taking longer than I thought to dry out, but she smells good while doing so. I really need that dehydrator (nudging DH). I'll be taking Audrey II out of the freezer on Sunday so she has time to thaw by Monday and we'll see how she fared in the freezer.
 
Oh you don't have to do the early morning.. next day is fine.. I would hate to put you out too much..

BTW - I have a loaf in the oven.. hope this one gets close to being the one. :)
 
FrankZ said:
Oh you don't have to do the early morning.. next day is fine.. I would hate to put you out too much..

BTW - I have a loaf in the oven.. hope this one gets close to being the one. :)
Click to expand...

:ROFLMAO: I think DH would have a fit if I started shipping bread. He'd at least suggest an MRI.

I hope your loaf of bread turns out perfect! Good Luck!
 
I doubt perfect is gonna happen.. better is all I care about at his point. But thank you.

Hmm.. get to play with big giant magnets and you are worried about that? :LOL:
 
You must log in or register to reply here.

Similar threads

B
Can chimney starter damage Weber?
2
Replies
25
Views
456
caseydog
caseydog
dragnlaw
Sourdough - King Arthur question
Replies
8
Views
376
dcSaute
D
H
Definition of " Sourdough?"
Replies
5
Views
1K
pepperhead212
pepperhead212
D
2024 NFL Draft - The #1 Pick
Replies
2
Views
341
caseydog
caseydog
SEEING-TO-BELIEVE
I bought some pita with zaatar [a mix of hyssop, lemon salt, salt, sesame and more..]
Replies
1
Views
505
HeyItsSara
H

Latest posts

Back
Top Bottom