The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough starter

rhodriharris's picture

Please advise me on sourdough starter

November 3, 2010 - 3:48am -- rhodriharris

Hi all, i have a starter 1/1/1 ratio, yesterday, day 3 i fed in the morning and by the evening it had risen by half its size again.  I left it and fed today, day 4 in the morning.  Two and a half hours later it had doubled! 

What do i do next??? Feed straight away or leave it for 24 hours till day five and feed it then?

At what point can i put it in the refrigerator and do i feed it first and then put it straight in or leave it rise a bit then place it in the refrigerator?

darksprite's picture

Starter yeast must be wild?

October 28, 2010 - 11:12am -- darksprite

Hi all!

First time poster from Los Angeles who is so impressed with the amount of knowledge contained and shared on TFL. I've been searching the site for the past two weeks, and it's been inspirational!

I have been making bread with preferments to develop more complex taste--even in recipes not calling for preferments. This, and the many posts saying that sourdough starter doesn't mean sour bread, has made me interested in building a sourdough starter.

banguette's picture

Dense crumb problems when making sourdough baguette from natural yeast starter

October 23, 2010 - 10:38am -- banguette

I've been baking using a natural sounrdough starter I made from wild yeasts based on the Joy of Cooking recipe where you add 1/2 cup flour and 1/4 cup water every twelve hours over the course of a few days until it's bubbly and active from wild yeasts. I've tried a few different types of breads, but I'm mostly trying to make a white baguette with the sourdough starter as the only yeast.

gaaarp's picture

Did I Kill My Starter?

October 10, 2010 - 9:25pm -- gaaarp

The most common question I hear about sourdough starters is how to create one. There are a lot of good threads on that here, and many people have reported success with one or another of the methods described in these pages.

The question I hear next most often is, "Did I kill my starter?" This usually happens because the starter has turned a funky color, and maybe started to smell funny, after being either underfed or neglected.

sarahndippity's picture

Mild Sourdough Sandwich bread

October 5, 2010 - 9:29am -- sarahndippity

I am in search of a very good sandwich bread that is made using a sourdough starter.  I am looking for something that perferably has whole wheat in it (I grind my own wheat), and has the flavors found in european artisian breads.  With the sour flavor not coming through very much.  Any help would be great. 

Thank you,


gilster's picture

Strengthening a Starter

August 23, 2010 - 1:48pm -- gilster

How does one go about strengthening a starter? I've made several starters, most recently using Debra Wink's pineapple juice solution, and I've made bread from my starters. But I'm not satisfied with the energy levels of my white-flour (King Arthur all-purpose) starter. I can get it to give me about a 50% increase but no more than that. Coaxing a rise out of this starter when baking a loaf can take all day. Are there ways to 'energize' a starter, or does this just occur with time?

Thanks to the community for any help.



AurorasBreads's picture

Well, here goes nothing! I have been baking for years (the usual...cookies, fruit breads, desserts, etc.) and recently decided to try my hand at bread baking. I baked a few using active dry yeasts from the grocery store and they turned out pretty nice. But I realized that I wanted to make my own starter so I took on an ambitious project of starting one of my own to capture the wild yeasts instead of using the packaged kind. My starter is going well (it's been about 7days) and I am ready to bake my first loaf of bread. My problem, however, is that I can't seem to find any recipes in my books that ask for a sourdough sponge...all they use is active dry yeasts and quick-rise yeasts. I have "Bread Alone" by Daniel Leader and "The Bread Bible" by Beth Hensperger (both great books!) but neither of them seem to have any recipes that call for a sourdough starter that I have made myself. Can you substitute the dry yeasts with the wet ones (the sourdough starter that I have made) and if so, what is the ratio? Any help that could be offered would be greatly appreciated! Thank you and happy baking :)

195 Pilot's picture

Too Sour Sourdough

May 26, 2010 - 10:15am -- 195 Pilot

Greeting all,
I have been lurking on here for a while and now I need your expert advise.
I began a starter in Feb. of this year. We live in rural South Dakota 50 miles down a dirt road to the nearest little town so the homemade bread was a great relief on the fuel bill plus the fact my wife and I really love the homemade breads.
I babied and cared for this starter like it was one of my kin. Early on this starter performed great, then I could not get much of a rise and we worked through all that.


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