March 19, 2018 - 9:55am
Debra Winks starter
I'm on day 6 or so of Debras starter method of 1:1 rye and grain flour to pineapple juice.
I'm looking for a suggestion recipe to use half that starter.
WW, rye, bread, AP, buckwheat, teff and oats is what I have on hand.
I usually add a little porter beer for liquid in the dough.
tia
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or yeasty, I wouldn't use it until the bacteria and yeasts have sorted themselves out. It's not yet a sourdough starter. If it is smelling good and not rising yet, just pour off to reduce to about 100g and then leave it alone 24 hours. No feeding, danger of overfeeding if the yeast isn't present. Get temps up to 75°F .
if looking for a recipe for when it "takes off," be careful with the % of rye, teff, buckwheat, oats as they are all low gluten flours, no more than 1/3 combined to make up the flour in the dough.
thanks Mini. Thats the ration info I was looking for so I don't have a brick. ;-).
It's rising with each feed to nearly double and smells good, a little beerish, but not alchy.
Still cold here, can't imagine it's more than 75º, but I'll check.
...sounds good, if it warms up you may have to feed it more. :)