The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD Starters Collections!

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ChristLane2930's picture
ChristLane2930

SD Starters Collections!

When will I ever stop from experementing? I experiment everything! Though experementing I made these SD starters collections! My husband were so mad the other day when he bought fresh foods and started putting them in the fridge... He eventually got mad and said "c'est pas possible! que est tu faire avec ça, il ya beaucoup et partout!" and I answered him back! " c'est un collection!" lol! and he really got very mad!!!!!

He took out all my starters out of the fridge and said do something with my starters and just use little space of the fridge. He is right! I should have kept small amount of starters, anyway I can refresh and build again.

And now its the time to save my starters... so I thought of drying them and then keep them in a plastic... ( but where will I can put them after they dries up?)

Here are my collections

different types of starters

my all rye flour starters 1:3:4

 

my T110 stiff starters 50% hyrdation ( he's drying up!)

 T65 starters - 1:3:4

 

another T65 : 1:2:2.2

 

T65- liquid starter 2 days refreshed. 100%

Now I cannot blame my husband why he was so upset the other day! lol! :)) :))


Anyone want some? It's for free and they are all active! :)) :)) :))

 

 

 

Comments

FrenchNyonya's picture
FrenchNyonya

Mdr!!  Your conversation with your hubby sounds like mine, I don't collect starters but I collect baking pans :) et c'est partout aussi!!

Regards,

Sylvia (Angers)

dabrownman's picture
dabrownman

and other proof containers for me :-)

ChristLane2930's picture
ChristLane2930

I was thinking what you meant... lol! just now I thought of you collecting proof containers! :-D

silly me! ^_^

dabrownman's picture
dabrownman

to dry some for permanent storage?

ChristLane2930's picture
ChristLane2930

Just to dry them dabrownman... actually I don't know what to do with them.. I just love to see my starters... how wonderful they are, with just out of water and flour you can make yeast! and from those and put some salt and with love, you can make bread! God is soooo good!

I feel bad to throw them... would love to give some to the one who wants to adopt! lol! my tiny critters are sleeping! :))

ChristLane2930's picture
ChristLane2930

il m'enérve!!! Pas contre c'est mon mari qui mange trop! un fois je garde de une verre vide, mais il la jette dans la poubelle! >:-))

Regards,

Lane

ChristLane2930's picture
ChristLane2930

No one can stop me!!!!...... ( just my hubby i guess! lucky he is not here! ^_^)

I made SD starter out of my old SD to see if they still ok. And I used apple juice that I bought from the market. I am so curious what will happen since the apple juice is not really fresh one or bio.

here is the result...

started at 16:26 and few minutes (70mins) later... there are visible activities. :)

21:01...

nice and active!

^^

but where will I use it? I have plenty of starters! lol! :))

waste of flour!!!!!!!

FrenchNyonya's picture
FrenchNyonya

Bonjour Lane,

Try to use the starter to make some sweet bread or viennoiseries?? you can freeze them then bake something fresh for breakfast everyday..I wonder if they would have any apple taste??

ChristLane2930's picture
ChristLane2930

Bonjour Sylvia,

Yes that is what I am thinking... but maybe I will leave it to my husband, since he is patissiere and knows more alot about sweet breads and viennoiseries. He never use starters though, he is more or used to use levain boulanger. And maybe il devient ga ga! :-))

FrenchNyonya's picture
FrenchNyonya

Hi Lane,

Since you are the expert of growing starters.. I have a question for you, why is my starter (100% hydration) doesn't look as active as yours? Is it because of the high water content? or I don't feed enough? the bubbles are very tiny and only appear on top. Or are they "sleeping" cause I have them in the fridge?? Helpppppp

ChristLane2930's picture
ChristLane2930

Hello Sylvia,

Honestly I don't know either, but I guess they are starving, maybe you didn't feed enough? Also, how did you scale your water and flour? by weight or by volume?

I use 1:2:2.2 for liquid starters that will be kept in the fridge for somehow like 2-3days, I refresh with warm water to dissolve old sleeping starter out from the fridge. I give good stir. I let it rest in room temperature till it doubled in volume then I will feed again (I throw the rest), let it double in volume, put back in fridge and forget! I can't consider nor call myself as expert in growing starters... I am sooo newbie.... sometimes I even don't know what I am doing with them, I just love too see those lovely bubbles! :))

My drying starters like the T65 (1:3:4) had been in the fridge for almost 3 months, and I never feed it since then, as well with the liquid starter (1:2:2.2). and the rest are like almost 2 months without feeding. I do 1:3:4 if I want to keep my starter longer in the fridge since its like stiff starters and can stay longer even without feeding.

* What I usually do whenever I feel baking I take out any of those starters and refresh it.

The last photos with apple juice, I took 17g from my 1:2:2.2 starter that I refreshed (once) and in the fridge for 3 -4 days. I fed it with 50g warm apple juice and 50g flour. Et viola! :-)

* by the way... where in France do you live? I live in Nice.

FrenchNyonya's picture
FrenchNyonya

Hi Lane,

Sorry for my very late reply. I have been baking like crazy trying to get as close as possible to your bread.. but NO!! I have no idea why i don't get big holes in the crumbs?? and also why my breads don't open up from the slash and crack at different places. I want to show you the pictures of my bread but i have no idea how to insert pictures here.. could it because I don't use a baking stone?? or because i over proof my bread?? If it is becasue i over proof my bread, then my crumbs should be with big holes, right??

As for the starter, I started a new one..so far it looks ok.. let see how it goes.. Nice that you are in Nice :) nice warm weather.. I am in Angers (49).

ChristLane2930's picture
ChristLane2930

Hello Sylvia,

Don't worry... you are not alone! I sometimes encounter the same problem! :-)

When I over proof mine, i get densed bread... and when I score the dough it never get any ear. They have holes but not that beautiful and nice. I envy some bakers here... I am so newbie and I can't even bake bread as beautiful like their bread. :(

Tomorrow will bake again... I will keep on trying. :-)

 I am using terre cuit as baking stone. It works wonderful! you should get one maybe you have extra... you can use it. :)

 

FrenchNyonya's picture
FrenchNyonya

HI Lane,

Ahhh so may be it's becasue i overproof my dough that's why i have dense bread.. mmm.. have to try again :) and thanks for the hint of terre cuit. I just have to get hold of a right size coz i am using a mini four. Have a good day to you :)