I have a 5-month old 100% hydration starter that I bake with weekly. I store about 2 ounces in the fridge. I refresh the starter on Friday night (1 part KA AP flour to 1 part water by weight) to bake on Saturday morning. In 8-12 hours, the starter usually doubles, has big frothy bubbles and a bright, fruity smell. This week the starter has bubbles, but did not double. It is about 15 degrees cooler this weekend (high eighties for the past month and now low seventies) Is the starter still any good? Will it need a few feeds to readjust to the new temperature?
Active sourdough starter
There's a great thread on starting starters. What about managing them?
I bake three to four times a week out of necessity. I have two children under the age of four and a husband in the military. I'm not really able to cultivate three or four different starters, so I'll let you in on a secret: I'm actually hacking a starter. I made one according to Lepard's instructions and it worked like a charm. Since then, I've been refreshing six days a week or so with whatever flour I'm using at the moment. I'm guessing it's 50% whole wheat, 40% white, and 10% rye at the moment.
I read that some have named their starters. I think, I'll name mine Bubbles.
At the risk of committing heresy, I wonder if instant or dry active yeast could be the basis of a good sourdough starter. Here's my reasoning:
I'm told that dry active yeast has been 'engineered' to be very active and supplies a very high concentration of yeast to make bread rise quickly and consistantly. Intant yeast is very easy to use but works so quickly that it sacrifices the depth of flavor one gets with a long, slow ferment.
If I transport some of my sourdough starter to a different state (locale), will it retain the same mix of bacteria and yeast?
I have an established SD starter from PR's WGB, but want to try out Hamelman's Vermont Sourdough. I could really use some advice on how to convert my WGB starter into one that will work with Hamelman's recipe, assuming that this is possible.
Hello everyone. I live in the Tampa Bay area and have been baking simple breads off and on for the last 20 years, sometimes with my Zojurushi and sometimes by hand - but I would not call myself an expert by any means. I bake bread because I cannot stand the stuff that passes for bread at the grocery store and I cannot afford to buy everything at the bakery. I love whole grain breads and I especially love sourdoughs!
I have started a bakery in China producing a local type of quick bread. the recipe is below
2.5 ltrs oil
4 kg sugar
we use a sour dough starter that was given to us by a company producing the same type of bread. we combine the ingridients and the prepared sourdough starter and then add luke warm water to mix them in an industrial mixer. we mix for about 1 min and the dough comes out relatively dry, not sticky at all.