i made my very first sourdough starter based on gaarp's tutorial. I started thursday. i had problems in day 3 and onwards, but today, I think I managed to revive it. It did rise, started at 1 cup and it's now up to 2 cups. i refreshed it 2 hours ago. will it get bubbly and frothy in a few hours, and should i leave it on the counter longer?
I said would venture into sourdough bread next year after almost a year of making soft rolls, loaves and sweet breads with yeast in 2009. I am now graduating into sourdough as part of my education. I planned to start after the new year, but i just can't wait. So I started tonite and used the tutorial by gaarp. I am mentally prepared to have all kinds of oohhs and ahhhs and aha and OMG, what went wrong type of reactions.
has anyone ever used spelt flour to make a starter? i read somewhere that whole wheat and organic flours are usually best. i have some left over spelt and would like to use it before it expires. i am starting my sourdough education next year, so just wanted to know if spelt flour is recommended or is a big NO, or "it don't really matter what flour you use"?
I have read so many different descriptions of the smell of sourdough starters that I do not think that there is a concensus as to what it should smell like. I guess because starters raised in different areas impart different flavor profiles to the finished bread that it is natural that they would smell differently in their raw state.
I am starting a sourdough starter again since my old one "die" due to several problems. Anyway, I choose the "pineapple juice "formular of the "sourdo lady". It is now on it 8 days and doing poorly. On the 4 days it double and I was very excited that it is on its way to maturity. After that day it went down hill and now appear "puffy" but never rise! I religiously follow the instructions. What is wrong? I use rye flour which I just bought from the Natural foods store . Please, please help.
How to tell if a sourdough starter is still alive? If a sourdough starter is dead, is there anyway to rescue it? What happen if use dead sourdough starter in bread?
I am new to this website, and I may be posting this in the wrong place. If so, would someone please help me.
I have a sourdough starter that I received from a friend in California, it traveled back accross the country with me to Georgia. I have tried to refresh it a few times, and I tried to make a pizza dough with a recipe my friend sent me, and I seemed to have failed.