I started a wild yeast sourdough a few days ago, went through three refreshments and finally reached the point where I was supposed to mix it with the last batch of water and flour, let rise for 6-8 hours, then refrigerate overnight before starting baking with it. In the previous refreshments, it had bubbled and developed a nice sour smell, but instead of rising to about double in the time suggested, it has just barely risen and isn't making much movement. Anybody have any ideas about what one should do at this point? Any thoughts on why it hasn't risen? Thanks, Garrett
We have some people who have 5 (SourdoLady)-15 starters. Could someone please explain how one keeps that many; does one let them all dry out and store separately in the refrigerator? If so, how long will they last in that state....cryogeneis?...And how much does one store in dried out format to make sure it will come back to Life? Thanks......
I currently live in an old drafty farm house which in this cold winter weather is dry enough to dry salt in :) My last house was newer and less drafty and had a humidifier.
I've seen the proofing times rise dramatically and am trying to find ways to counter this. It's also tough to keep the temperature above the 69 F or 20 C range too.
What methods have you found to lessen this kind of impact?
In the summer we swelter in humidity so that will be a completely different experience.
Hi - I just found your site today and it has inspired me to try this whole sourdough business again. I tried Maggie Glazer's sourdough starter back in November and thought it was working, but it never did "rise". When she says the starter should "quadruple in 8 hours"...well, mine just wasn't doing that. It would have a nice sour smell and had a definite fermentation going on (lots of bubbles under the surface), but was a sticky, gluey consistency and wasn't rising. Now, hers is a "firm starter", so I don't know if that makes a difference. I'm anxious to try some of the trickier breads in her Artisan Baking book, but they all require a starter!
I am on Day 6 of my starter and it smells sour, but I am getting very few, if any, bubbles. The starter is made with SourdoLady's recipe.
Should I add the vinegar to try and kick the yeasties in the hiney, or just wait and see if they get going with out any help?
I have the Starter from SourdoLady and her recipe and am ready to go with my first Sourdough Loaf but do not know how to go from the 1/4 : 1/4; 1/4 (flour, water, starter )to the next step of one full cup of Starter. Should I just have the next batch be....1/2, 1/2,1/2? How does one expand this stuff and what is the limit? A week ago SourdoLady said she was changing computers and I never saw anymore posts by her. Is she ok? We love you where ever you are SourdoLady...
Is there some way that I can save my wild yeast starter? I do not want to put it in the fridge and feed it every week or two. I know that freezing it will kill it. Is there some way for me to dry it all out and then reconstitute it when I need it? It seems a waste of time and effort to throw out what I do not use. Thanks.....