Sourdough and Starters
Capturing the wild yeasts.
When I make my ww sourdough bread, I more or less follow Mike Avery's directions for building the starter. Then I reduce it to about 8g, add 8g each water and ww flour, and return it to the refrigerator, the coldest part that's not in the freezer. I do not babysit.
Just finished baking my first batch of bread following the instructions from the Tartine Bread book. So excited that it worked out pretty well on the first go! My question now is about the starter and keeping it going... Ideally I'd like to bake once to twice a week, so I have a couple of quick questions which hopefully someone out there can help me with :)
I am a newbie to sourdough mother starter, so if these questions seem obvious, apologies.
How often should a mother starter that is kept in the refrigerator be refreshed when not regularly baking?
Can a mother starter that has been in the fridge for 3 or 4 weeks looks dry on top and has some dark areas (oxidation?) be refreshed successfully or is it compost? Don't want anyone to get sick.
Hello and thanks for everything I have gleaned by lurking !!
I am trying to do something new after 70 years and follow directions. My Tartine starter has been in the fridge for a month or two and I am working on renovating it for another try. I have fed it four times at 12 hour intervals with 50 grams starter, 50 grams water, 25 grams white flour, 25 grams rye flour.
It looks gorgeously funky, triples in its allotted 12 hours....
But....I get no "fall".
I'm not sure if my starter is infected with something or what.
It seems to produce a healthy amount of bubbles, there's plenty of acidity and it smells almost pleasantly fruity, however after about 24 hours it develops a smooth, white, cloudy film on top that traps bubbles.
Should I be worried?
Starter has been fed 5-6 times, is kept tightly covered, at 100% hydration, fed unbleached flour and bottled water, and stored at room temperature.
I fed my stiff (50% hydration) starter a large dilution last night, and then this morning noticed black specks appearing right through the dough. Concerned, I clipped off a tiny piece from a previously formed rising loaf and seeded a second container of starter. I examined the second one as I mixed it in, observing that the container was new and by the end of mixing the starter had no black spots. Both starters sat out on the counter in closed plastic boxes for the day.
Haven't started yet! But I need to get some help before I tackle this (I'm a newbie and still very confused).
Hello to everyone!
I apologise if this is not the correct place to put the question or if this is not appropriate question...