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?
If you have a sourdough starter to share with others, check out the first ever world wide SOURDOUGH SHARE!
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.
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.
I've been searching the forums but I'm still confused about what amount of starter to keep in the fridge in between baking.
Let's just say I keep 100 grams of starter in my fridge (which I call my 'mother starter'). A few days before I want to bake, I pour off 50 grams in another container (which by doing so, becomes my 'working starter'). I then refresh the 50 grams of 'mother starter' which is left at a 1:1 ratio, and put the latter back in the fridge.
Good Afternoon:
A crisis has happened to my sourdough bread baking! After 6 weeks away to my homeland, Thailand, I came back(4 days ago) to find that my very healthy starter died. My husband who promised to maintain it swore that he had feed it regularly/every Sunday per my easy instructions! After trying to revived (and in vain) twice now, I have to face the fact that it had died!
Sourdoughs starters methods vary. Here is one from a Julia Child program featuring Joe Ortiz
Always good to know if you can't get a starter started, try a different method (but please don't think you are capturing yeast from the "air," they come from the flour)
I haven't tried this myself but if you do, come back and comment, Please!
