Sharing a starter with someone in a different state
If I transport some of my sourdough starter to a different state (locale), will it retain the same mix of bacteria and yeast?
--Pamela
If I transport some of my sourdough starter to a different state (locale), will it retain the same mix of bacteria and yeast?
--Pamela
Hi all,
It's my first post here, but I've been reading and enjoying these pages for quite some time. I'm looking for some advice.
Hello,
I recently went on vacation for a month and left my sourdough starter in the fridge. When I came back, there was about 1/4 inch of alcohol on the top, which is normal after a long period without feeding. However, the alcohol had turned a dark color, almost grey. I smelled the alcohol and the starter, and everything seemed to be in order, so I just fed it again.
What does the darker alcohol mean? Is it anything to worry about?
-nw.
Is there a standard hydration level for a liquid levain vs. a stiff levain? I was reading Leader's Local Breads this morning and noticed that his liquid levain has about 130 % hydrated vs. his stiff which has about 50% hydration. I've also been readin Michael Suas's Advanced Bread and Pastry and notice that some of his SD formulas call for a liquid levain while others require a stiff starter.
Greetings
I've been making sourdough bread and pizza several times during the last 2 weeks to my 8y and 11y old kids. The 8y complained from diarhea several times, then recently started vomiting repeatedly till he started to faint. I had to take him to hospital. He still suffer from diarhea, and his brother (11y) started suffering from stomach pain and diarhea too.
I have an established SD starter from PR's WGB, but want to try out Hamelman's Vermont Sourdough. I could really use some advice on how to convert my WGB starter into one that will work with Hamelman's recipe, assuming that this is possible.
--Pamela
Ok - After being at this since the holidays - I have had several succeesful attempts at pain de campaign, and basic sourdough from BBA. The direction I am trying to pursue is using sourdough starters with more of a healthy grain combo - whole wheat or rye.
The question recently posted about Ed Wood's (www.sourdo.com) starters brought to mind one of the great sourdough controversies: Do the original strains of yeast and lactobacilli in a purchased or gifted starter persist, or are they replaced over time by the yeast and lactobacilli strains native to the locality, or are they replaced by the flora on the flours used to feed the starter?
Ed is adamant about the flora in the starters he sells continuing forever. Others insist on one of the other theories.