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Sourdough starter!! Smelt like rotten eggs...

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Wakenbake's picture
Wakenbake

Sourdough starter!! Smelt like rotten eggs...

 I was trying to make my first sourdough starter! Here is the recipe I was using from takebackthebread.com

Ingredients:


4 cups of white all purpose flour

3-4 potatoes

6 cups of water

2 tablespoons of honey

2 teaspoons of salt

I let it set for three days! The top of the starter kind of bubbled but looked a little BLACK on top!! Not sure if It should look that way! Steve the bread guy's didn't look close to mine! It smelt like rotting eggs!!! I still tried to use it to make my sourdough bread... But my dough did not rise at all!!! Here is the recipe for the sourdough bread!

Ingredients:
2 cups of starter ( click here on how to make it).
2 tsp of salt
2 tsp sugar
3-4 cups of white flour
1 cup hot water
2 tbsps of vegetable oil

 

PaddyL's picture
PaddyL

I've always held back from trying a starter with potatoes because when a potato goes bad, it stinks to high heaven.

Wakenbake's picture
Wakenbake

Thank you PaddyL I will avoid using potaoe in my next starter!!! 

cranbo's picture
cranbo

You can make a starter with lots of different things. Potatoes, fruit, grains. Personally I prefer using grain that matches what I bake: wheat starter for wheat breads, rye starter for rye breads, etc. 

If your starter is black, it's probably mold. Scoop off the black carefully, reserve just a little bit of the clean stuff (2 heaping tbsp should do) and start a regular feeding schedule (1-2x per day), and store it at room temp. A good feed ratio is 1-2 tbsp starter, 1/2c flour, 1/4c water. 

Keep feeding this way for about 10 more days. When fed this way, your starter is ready to bake with when it can at least double in volume in 4-6 hours.

 

 

 

Wakenbake's picture
Wakenbake

I will be trying a new starter!! I mixed the black crust/mold around.... So looks like I'm gonna toss it!! Trail and error, I will get it eventually!! I will be trying a new starter recipe! Thanks for the help!!! If you guys have a better recipe let me know! 

embth's picture
embth

Flour and water is all I have used.  I keep my basic starter with all purpose flour and use part of it to build a rye or whole wheat starter if needed.  Most of the time I just use my basic starter and have kept it going for years.   embth

phaz's picture
phaz

 my first starter was just flour and water.  got it going in a week.  second starter was created using blackberries from the yard.  for flour and water,  use half whole grain rye and ap flour with enough water to make a pancake batter consistency.  you don't need much, 1 slight tbsp each of the floor. let sit at room temp for a couple days.  if you see some bubbling,  feed the same amount you use to create the starter for 2-3 days. when you see lots of activity, remove half the starter when feeding.  you may see lots of bubbling the first 2-3 days,  and it may have a smell that'll curl your socks,  this is normal,  stay on the schedule.  in a week or 2 you should see lots of bubbles and the smell should be sour.  when it rises and falls regularly after feeding,  you should be ready to go.  if you have a berry bush in the back yard, or can get some organically grown berries, no pesticides, unwashed,  look for some with the bluish grey coating of dust on them -  that's yeast.  mix 2 or 3 in with flour and water like the first recipe and wait a day or 2.  you should see lots of bubbles and it should rise to about double height and fall a while later.  when this happens,  start removing half and feeding as above.  berries can stay in the starter,  they will dilute out after a few feedings.  as above,  when it rises and falls regularly it's ready for use, although it's best to let it mature for a couple 3 weeks before using.   the first method may take longer,  especially if you get a foul, cheesy smell at the start.  the second method should be faster to get yeast growing,  but will still take a week or so to get the right bugs to create the sour in sourdough breads. and how can I forget, search for the pineapple juice method here in the forums. supposed to work well, for most folks anyway. like all methods though, it may work, and it may not. if it does, great, if it doesn't, don't give up, it will work eventually. happy baking - and starter making!

Wakenbake's picture
Wakenbake

Can't wait to try this method of using fruit, I gotta do some more research next time!! Thanks for the help once I get this new starter going, I will let you guys know how it turns out!! 

phaz's picture
phaz

I forgot,  rotten egg smell -  you have sulfur producing bugs -  never a good thing.  you may want to start over.

Wakenbake's picture
Wakenbake

I will definitely be starting over, because my starter had some mold growing on it!! It had smelt way to bad!! 

FlourChild's picture
FlourChild

You may want to take a look at Debra Wink's pineapple juice solution articles (there are two of them) here on TFL, that will help you skip the stinky stage and get to the healthy starter stage faster.

Wakenbake's picture
Wakenbake

Never thought or read about using fruit!! Thanks for the help!! I will try a new starter forsure, I wanna make some sourdough bread really bad!! 

embth's picture
embth

We would much rather hear that you made sourdough bread really GOOD!   : )

I still vote for an uncomplicated approach especially in your early attempts at building a good starter.....but there are as many methods as there are bakers.    Best of luck,   embth

Wakenbake's picture
Wakenbake

I will try an easy starter this next round!! Flour and water seems pretty easy!! And once I finally make a good one, y'all will hear about it!! Thanks for the help everyone!! 

Ford's picture
Ford

FlourChild is right.  Wink's method is good and simple.  Check her out, now.

Ford

DavidEF's picture
DavidEF

I just watched a couple of Youtube videos of Steve The Bread Guy, including the one about how to make starter. He isn't really very knowledgeable. He thinks yeast are bacteria (he said it in at least two of his videos). I don't think I would take any advice from him.

A starter should be very simple. You don't need fruit, or pineapple juice, or potato water. Any of those things may or may not help (an acidic juice, like pineapple does help prevent leuconostoc), but ultimately, it just makes things more complicated. Take some rye or whole wheat flour, add some water until it is like a pancake batter, cover it loosely, let it sit until it is active, then begin feeding it more flour and water every day. Some people have gotten it to work even with bleached all-purpose flour. It's a really simple natural process. Lots of people have detailed, step-by-step write-ups available on this site, as well as other places on the web. But, really, if it gets any more complicated than what I just described, it is more complicated than you need it to be.

Wakenbake's picture
Wakenbake

thanks for the info on steve!! I will be following more people on this site now!!  I didn't do much research On starters... now that I'm on here y'all have been very helpful!!!