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.
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.
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?
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.
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?
Im new to baking bread, but I became addicted to it and have been making bread daily for the last five months. I have been reading about sourdough starters and decided to try it.
It was started with 1/4 c flour and 1/4 c spring water.
fed it on day 3 and used on day 4.