Help with sourdough starters
I have been attempting to begin a sourdough starter. I have tried a few methods from the internet as well as the guru Reinhart's, and the old man Clavel's method. I have been successful up until day three, then nothing. I have gotten my starter to the point of bubbling and regular feedings, but as soon as I take half to replace the new barm the whole thing separates into goo and hooch and goes slack. I have tried to "wake" the starter with small amounts of flour and water. I have even tried cider vinegar, but to no avail. I can't seem to keep the starter alive.
What am I doing wrong?
I have begun the process in mason jars, mixing bowls, and tupperware. I have used rye flour and whole wheat. I have experimented with different amounts of flour and water. I have put the starters in different places: cool countertop to warm and dark cabinets (over the fridge). I used a metal whisk once, but I only use plastic or wood to stir.
I thought it was my water, but I don't think so. Like I said, I can get it bubbling, but after the first or second feeding it looses momentum. I am determined to get this...any suggestions?
Thanks.
Comments
and rye flour to start. and use the search box in the upper left corner for "starter"
First, welcome to TFL.
I think you're being impatient. Flour and water will naturally ferment - but you do need to have patience, as well as a feeding schedule.
I'd skip the search function because you'll just run into more contradictory (and sometimes foolish) instructions. Just go right to this link:
http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
Debra Wink's method was applauded by Mr. Reinhart in his blog as well as in subsequent books.
If you have questions, just post them in that thread.
P.S. Professor Raymond Calvel was a brillliant baker, not just an "old man."
Hello, I remember being frustrated too when trying to create my sourdough starter. It took four attempts, but I think in the first three I may have been giving up too soon (my starter too seemed to really slow down and show no signs of life around Day 3, and so I would give up).
On the fourth attempt, I tried using pineapple juice instead of water, and just kept feeding it day by day and after a couple of days it took off.
I think Peter Reinhart published the 'pineapple juice solution' on his blog; here is some more information on it if you were not already aware (this information and link is quoted from Leucadian on chowhound.chow.com):
"The 'Pineapple solution' in the link below is a reference to the use of a low pH to help the desirable bacteria and supress the undesirable bacteria. The first growth of many sourdough cultures is actually undesirable bacteria, not yeast, and the whole mess seems to die while the microbes sort out their environment."
http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
(the starter formula is down near the bottom of the post)
I used organic rye flour, and sterilized my glass jar and mixing tools before beginning, and made sure that my mixing tools were scrupulously clean before feeding and stirring. I think I read somewhere that when feeding, stirring really well to aerate the starter was beneficial.
I'm just checking my Hamelman book and he recommends:
- not using bleached or high gluten flour
- not using chlorinated tap water
- using all or part rye flour at the beginning
- he advises some bakers soak bran overnight and then using the soaking water to begin the starter (for more nutrients)
- after the first 24 hours, moving to a 12-hour feeding schedule, using equal parts whole rye and bread flour (11-12% protein) & 90F water
-keeping the starter at 75-80F while building it
Eric Kastel, in his book Artisan Breads at Home, has a good explanation of what's happening in the bowl and what you can expect to see and smell on each day of the sourdough build process.
I hope this is helpful to you and I wish you success with your starter.
Regards, breadsong
All this is pretty helpful. I'm not going to give up.
Thanks all.
.
Hello all.
Much help was gained from your posts. Whomever told me to be patient was right on. I've got two starters. I'm hedging my bets. They are a combo of rye and whole wheat and are four and five days old. One is on plastic and the other is in glass. Again, hedging my bets.
What I need advice on is what I should use to change over from wheat to white.
Bread or All-purpose?
That is the question. Some recipes say bread others say low gluten. Not sure what to do.
Thanks
You can use most any flour you want in the starter. It will only be about small percentage of the final dough. A lot of artisanal US bakers are using AP. Others use BF. I would use the flour you expect to use most in final loaves. And not worry about a bit of WW or BF or AP contamination of the final loaf.
It won't make much difference and is a lot simpler. Later you can have multiple starters if you want. And to change a starter...just feed it about 4 times and you will have an almost pure starter of the new kind.
Good Luck!
Jay