The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough starter

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handymanchef's picture

Sourdough starter

March 30, 2013 - 3:24am -- handymanchef
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I have a Sourdough Starter which I made some time ago using an organic apple, cored but not peeled and then grated, along with some white bread flour and water. At first, it worked really well, making my bread rise nicely, but now it's not so good and I don't know why.

Postal Grunt's picture

Probiotics in your starter?

January 7, 2013 - 8:38am -- Postal Grunt

I was skimming through a copy of the book  "The Art of Baking with Natural Yeast" by Warnock and Richardson and read a suggestion that one could use a pro-biotic tablet, such as the ones used as a digestive aid, to stimulate a sourdough starter. Up until I read that, I thought the book was pretty much preaching from the same hymnal as many of us do.

brødfyr's picture

Is it safe to keep my starter in a fridge with an antibacterial filter?

November 1, 2012 - 2:16am -- brødfyr

Hi, I have recently moved and as part of that bought a new refrigerator which has some antibacterial air circulation system built in. Sounds good on the box, but I didn't stop to think about how it could affect my sourdough starter...

Yes, I keep my starter in the fridge, it works better for me this way since I only use it 2/3 times a week. I keep it in a tupperware tub with a piece of string under the lid so it just gets a tiny bit of air to stop the lid popping off.

Has anyone else got such a fridge and been able to keep their starter in there?

Song Of The Baker's picture

Sourdough Starter Flour to Water Ratio

September 12, 2012 - 6:02pm -- Song Of The Baker

I thought I would share this bit of info in hopes to help other people that encounter the same problem I did when trying to develop a strong, consistent sourdough starter.

When I first tried making a sourdough starter, I followed the plethora of simple recipes/instructions there are out there.  Most of the instructions state to combine equal parts, by weight, of flour and water.  This ratio would be valid for both beginning stages, and eventual regular feedings.

rachel-red's picture
rachel-red

Today I'd prepared to create sourdough starter.

 A clean hot pasteurized bottle

20 g boiled water

10 g wholewheat flour.

Mix the wholewheat flour and water in the bottle and put the lid on.Place the bottle under shadow.I just want to do some experience,so I just used a bit of ammount.Now what I have to do is to wait.I hope to see bubbles created in the bottle some time later.

hasunhats's picture

Converting from commercial yeast-based preferment to a levain/starter-based preferment

June 8, 2012 - 8:43am -- hasunhats

Hi,

First, I'd like to thank this community for being so helpful! This is my first post.

I have checked this forum and many other sites, read and re-read books and have tried to find a somewhat easily understood method or way of converting commercial yeast-based preferments (biga, sponge, poolish, etc.) to a levain/starter-based preferment? Most of what I see goes a little over my head so does anyone have any tips?

Thanks!

 

 

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