November 5, 2010 - 6:32pm
sourdough starter
hey all i started starter on tuesday fed it on thursday cause on tuesday i didn't make it til around 8.34pm and i gave a day to grow using the formula from a book called bread baking: artisans perspective it called for 100grms of rye and wheat flour and 180grms of water but unfortunatly the starter on wendsday end up drying out
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I'm confused. You say your started the culture on Tuesday at 8:34 p.m., then fed it Thursday - which is what Mr. DiMuzio instructs at page 72 of his book (waiting 24 hours).
So how did it dry out on Wednesday if you were able to refresh it Thursday?
If you will re-read page 71 of Bread Baking, an Artisan's Perspective, you'll see that you are supposed to keep it in a covered container. If it is covered tightly, it will not dry out.
after i made the start on tuesday at 8:34pm i had covered the starter with a kitchen towel and when i checked on the starter on wednesday i lifted the towel to find the starter had dried some
You need a container with a lid that fits well. If you don't have a lidded glass or food grade plastic container, place plastic wrap around the top of the container and secure it with a rubber band. It's a baby culture, so you don't have to be concerned with it generating sufficient gas to blow off the top of the container - which rarely happens, anyway.
The yeast and bacteria are already present in the flour, so there's no need to allow air to circulate around the culture in the hope of "capturing" wild yeast.
I think if you just follow Dan DiMuzio's instructions carefully, you'll be in fine shape.
thanks lindy i guess i should of read more on it the starter was for a practical exam later this semester where we will be doing sourdough bread as part of our practical
hey lindy one more question for you a classmate of mine did the same starter but her's went wild shes up to 3 containers she fed two on thursday in the morning and then when me and my classmate reached the blueline her two fed starters had done a blowout from it's container