The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brits wishing to venture into Sourdough

Lechem's picture
Lechem

Brits wishing to venture into Sourdough

Take my advice. This is the week to do so! 

Get your starters started. You won't find a better window for success.

Here is a video...




mutantspace's picture
mutantspace

That's the one I used when I started - it's brilliant; Simple, concise and demystifies the whole process and most importantly makes one realise that to make bread, especially sourdough you need mindfulness 

Lechem's picture
Lechem

With the help of the good folk here. Especially Dabrownman, Mini Oven and El Panadero who guided me every step of the way. This was before I came across the video. But after having seen it I do like it's simplicity and clarity so I always recommend it to a anyone who wishes to make a starter as a visual is very helpful. 

HansB's picture
HansB

It's a very good straight forward method. I bookmarked the video so I can recommend it too.

 

Hans

Lechem's picture
Lechem

You'll find this funny but sometimes I watch videos on making starters just to see and learn from other peoples ideas. This one still remains the best so far.

SugarOwl's picture
SugarOwl

Is it just me or does he skip the day two feeding? Is there a reason for that? I'm trying to do this again (attempt #6), so this visual is helpful.
Question though, I can't find Rye meal so I've been trying with rye flour, is that maybe a reason why I've been having hard time with this? IF so, I may just order some Rye meal online since no one carries it. I've been using Arrowhead Mills rye flour.

Lechem's picture
Lechem

He means wholegrain rye flour. Or wholemeal rye flour which is the same thing. Don't get too concerned about using the different mixes of flour/s. As long as you're getting wholegrain in their be it wholegrain wheat or wholegrain/meal rye. The wholegrain provides a lot of good stuff for the starter.

He misses day two and just gives it a stir as he wants there to be signs of fermentation before he starts with the feeds. It might take a day or two before the mixture begins to show signs of life.

Best of luck. Persevere and post back here if you have any questions. Or create a new forum post. But if you keep warm and have enough patience it will work. That is why this week, which will be unusually warm in the UK, is the best time to create a starter.

Lechem's picture
Lechem

Let me guess... you have given up the first 5 times because after the initial bubbling up all went quiet and you thought you'd killed it. Right?

Well what you might have experienced is perfectly normal! Keep warm and follow the instructions. At the right temperature you should have an easier time and daily feeds should see a continuous growth. Should you experience the same thing again (after the 4-5th feed all goes quiet) then skip a feed or two and once it wakes up again just carry on with the daily feeds.

But at 30°C we're experiencing at the moment you should have quicker success.

SugarOwl's picture
SugarOwl

It was was all bacteria/mold problems https://www.thefreshloaf.com/node/49746/attempt-4-fingers-crossed I did test #5 in that one too. I will try it as well with whole grain/meal rye, doesn't hurt to have two! My current flour doesn't say what kind of rye, but I just found some labeled whole grain, I may be able to order it from a local store. And yes, I will post my results in another thread. Thanks again!

P.S. I would love to take some of your cool/cold weather, I'm in hot/humid year round Florida, USA. Bread rises way to fast out of the refrigerator ha ha!

AlanG's picture
AlanG

There's always a slight chance of contamination here.  I normally use a butter knife to scrape off the spoon and I also use it for stirring the starter as it gives a better surface than the spoon for this purpose.