Last year I posted my articles here recording my journey of creating sourdough starter.I had been occupied by some trivial things after that and had forgotten about this blog until several day ago this blog occurred to me.But my experiments of sourdough starter didn't stop.I had tried several times,failed and tried again and again, and succeed.
Each time I failed,I would looked up information on the Internet , trying to figure out the reasons of failure,a bunch of blogers abroad talked about the expriments of sourdough.
I found that the same method used by bloggers abroad is not practical in China.I did some alteration and now it works.
Each I feed the sourdough starter,I will use
100% sourdough starter
50% high gluten or all-purpose flour
50% drinkable water
5%-10% brown sugar
So an extra 5%-10% brown sugar will make the sourdough starter active and rise twice or triple of the original size.I can explain that.After I read some discussions by bloggers in China,I found that,in China the all-purpose flour or high gluten four doesn't have enough gluten as the flour abroad,Conversely has many additives,including antiseptic if you buy it in bulk. I prefer to buy flour in bags.So I think the flour in China may be not sweet enough to active the sourdough starter,so I tried to add some brown sugar and it worked.But at the first several-day of creating sourdough starter,I used wholewheat flour to catch yeast and the sourdough rose and bubble appeared.I repeated this procedure for at least a whole week. And then I substituted an increasing proportion of wholewheat flour for all-purpose flour day by day until I substituted all wholewheat flour for all-purpose flour. Wholewheat flour is not available easily in my city and the price is triple of the all-purpose flour.The shop which sells wholewheat flour is a little far from where I live and I'm a little lazy.
