The Fresh Loaf

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HELP re milk fed starter

gr.gramma's picture
gr.gramma

HELP re milk fed starter

A friend gave me milk fed starter her aunt originally started about 1973, used mostly for biscuits (friend's are wonderful)

Last night I fed 1 c. starter: 1/2 c, sugar:1 c. 2% milk as usual. Several hours later I wanted a cup of warm milk before bed, but when I heated it, there appeared to be soft clumps, which, on research, I decided must be clabber (new term to me) I discarded the milk.

Today I used a small amount of starter (made 2 biscuits).  They rose ok after about 30 minutes rise, and had just a faint hint of sour flavour when baked.

My questions:  - is it safe to use the starter?       If not, is it safe to keep a small amount and hope new feedings will save it?     or  should I discard it? 

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On a slightly different note, do the biscuits need to raise before baking? (recipe includes b.powder and b.soda also).   I have ingredients for recipe, but not instructions.  I have baked many biscuits, but not sourdough ones.

I'm new to sourdough, so any help will be really appreciated.

Les Nightingill's picture
Les Nightingill

I think what you're making is not "sourdough starter" but yogurt. I'm guessing you don't see any bubbles or any rise in your "starter" do you? Your culture probably has only lactobacillus and no yeast.

In this case the yogurt contribution to the rise of your biscuits is the reaction of its acidity with the baking soda. This all happens in the oven and there is no need to let the dough rise outside of the oven before baking.

gr.gramma's picture
gr.gramma

Thanks for your reply. Yes, the 'culture'  (proper term?) is bubbly.  After stirring it became more bubbly, has a pleasant 'yeasty smell'.  It has risen, but not doubled.  Has been in the oven with the light on.  Question remains......is it safe to continue using?  I'm glad to know about the rising prior to baking.

Les Nightingill's picture
Les Nightingill

You mentioned that you feed your starter with milk and sugar. You haven't mentioned flour at all. So after all this time of repeated refreshing... it's cultured milk and sugar, and nothing else, right? It's totally surprising to me that yeast could thrive on such a regimen. And your description of the bubbling, rising, and yeast smell has me wondering if I really understand this stuff! 

My suggestion would be to do a few more refresh cycles before using it.

Danni3ll3's picture
Danni3ll3

This sounds like the starter called Herman that I used to use in the late 80, early 90s. Mine included flour as well which I suspect the OP forgot to mention. 

gr.gramma's picture
gr.gramma

Ooops! I should have re-read my comment.  Yes, the feeding also includes 1 cup of unbleached all purpose flour.

Thanks for catching my mistake.

dabrownman's picture
dabrownman

using him in anything that is baked - which kills all bad things - not that Herman won't kill them off too.  I love SD biscuits and those that have never made them need to right now !  I would but I just made SD corn bread to go with the white chili for dinner ....... which is really green chili:-)

Happy baking