The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough starter

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redivyfarm's picture
redivyfarm

Ah, there are so many things I want to try but the counter is covered with ciabatta requiring me to slow down on the baking. So sad. I cared for my starters and they are thriving.  My 4 day old rye and grapefruit starter was ready for its first feeding of AP flour and water and it really took off. At the same time, I refreshed my old potato water starter for the third time and it was interesting to note the comparative rise and fall of the two. Jes look!

 3 hours elapsed

New and Old Starters: 3 hours elapsed

 4 hours elapsed

New and Old Starters, 2: 4 hours elapsed

There is now another opinion to gauge my success on the three ciabatta recipes baked this week. RC prefers my tried-and-true recipe using yeast but fortified with the excess unrefreshed sourdough. The flavor is really developed in the old potato water starter, dubbed Lazarus this week! (It was uncovered and scented the kitchen with a peach fragrance). I'll try that recipe again using my notes from this week's baking to see if I get consistent results. If so I'll share the recipe as an idea for using excess starter. Tossing it still bugs me!

I get to bake my first no knead tomorrow in one of my heirloom dutch ovens. I wonder if the 90 year old cast iron will flavor the bread like gumbo or chicken and dumplings? RC promises to take bread to our project Monday and feed it to the crews if I will bake tomorrow.

Now I have a strategy!

jthiessen's picture
jthiessen

I used sourdough lady's starter recipe and suddenly after two weeks of feeding...ITS READY!!! Wow, it really sprang to life and easily doubles every time I feed it! I'm like a proud father every time I look at it (which is about every 30 mins at this point).

So now I need help. I need SD recipes and advice on the next step. Thanks in advance for your help.

Jeremy

Portland, Oregon

zolablue's picture

Firm Sourdough Starter - Glezer recipe

March 24, 2007 - 8:43am -- zolablue

I’m finally getting around to posting Maggie Glezer’s firm sourdough starter recipe.  For those of you having problems with your starters you might wish to give this a try.  Most people here are using batter-style starters so it might be interesting to see if there is any discussion on firm starters.  Plus I need help in learning to convert properly for use in recipes which don’t use a firm starter and there are always questions that come up.

LaVidaMD's picture

Feeding starter: How much to save vs. How much to throw away

March 23, 2007 - 4:47pm -- LaVidaMD

I have been maintaining a King Arthur Flour sourdough starter since I received it as a Christmas gift. I have been discarding a cup and feeding it a cup of flour and 1/2 a cup of water once a week and refrigerating it quite soon after the feeding. Due to some starter sticking to the wisk and spoon I use during the feeding, as well as the container before I clean it, the starter has been decreasing slowly. Now, if I discard a cup of starter, I will have very little starter left with which to work.

bwraith's picture

wheat vs. rye in starting starter

March 21, 2007 - 6:41am -- bwraith

I noticed in another thread Mac said a mix of whole wheat and rye is generally the best for starting a starter. In Mike Avery's comments he says more people have had leuconostoc problems with whole wheat in the initial starter mix, and I had the same experience myself. Also, some authors say that whole rye in particular may carry more of the right organisms.

Loafer's picture

Starter Containers

March 20, 2007 - 12:02pm -- Loafer
Forums: 

So, I have had starters going off and on, and have made a lot of mistakes (including saltless loaves.. yuck!) but I have a simple question that I bet gets lots of answers: What kind of container do you use for your starter? What size? What materials? Detailed answers please ;)

-Loafer

a.k.a. Toby

bwraith's picture

How different is one starter from another?

March 19, 2007 - 12:54pm -- bwraith

I've read a couple of recent comments by Mac, and sphealey, and others about the origin and character of sourdough starters. I'm still wondering what's the real scoop. I've read from highly authoritative, credible sources several different versions of various arguments about sourdough culture organisms and their origin and survivability in a culture.

I'll try to summarize the gist of them briefly:

CountryBoy's picture

Sourdough Starter and Malt

March 14, 2007 - 1:59pm -- CountryBoy

Hi Folks, Hope all is well.  I have been doing a lot of sourdough bread baking since last I asked questions and now need some direction. 1) Up to now I have been using my own wild yeast starter that I make, but am interested in where to go for other starters.  Do I try King Arthurs or do I go to SDI?  Which is best?

Also, when do I use malt?  I read a Whole page on malt in Rose Barenbaum's Bread Bible but it does not say what it is for.  Please advise.  Thanks so much to everyone.  Country Boy

jgonyo's picture

Milk in Starter Recipe

February 27, 2007 - 8:47am -- jgonyo

I am new to the board, and have a question about  recipes for sourdough starters.  I  have been looking at different recipes for sourdough and the starter in preparation for attempting my first sourdough bread.  A recipe I found in a William Sonoma cookbook called for milk and flour in the starter.  All of the other recipes I have found call for flour and water.  Has anybody made a starter with flour and milk?  Or is flour and water the standard?  Thanks for your help 

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