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.
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.
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.
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 ;)
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:
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