Sourdough Starter Problem

[Bitser]

Originally Posted by pepperhead212

Bitser Does that eventually turn into a regular sourdough, when started with dry yeast?

I think it has. Besides the dry yeast, I left it overnight without a top, to catch wild yeasts from the air.

It bubbles like sourdough. Smells right. Has the elastic, sticky texture. I'll give it a go before long.

[GotGarlic]

Originally Posted by Bitser

I think it has. Besides the dry yeast, I left it overnight without a top, to catch wild yeasts from the air.

It bubbles like sourdough. Smells right. Has the elastic, sticky texture. I'll give it a go before long.

I make different kinds of dough using yeast and when they're left to ferment, they have those same characteristics. But they're not sourdough, even though they taste and smell sour after a day or so.

[pepperhead212]

Some of my favorite breads, especially rye breads, start out with regular yeast, and are sour after a few days - not the same as a sourdough, but just as good, and easy to achieve repeatedly, starting from scratch.