The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Kodiak7777's picture

My New Starter

January 25, 2012 - 1:01pm -- Kodiak7777

Hello,

         I have decided to make a sourdough starter.

Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this

It has a consistency of thick pancake batter.

I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.

The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.

fugalh's picture

Gauging Growth Stage

March 18, 2009 - 7:38am -- fugalh

I've been reading and thinking about sourdough growth. Most instructions refer either to time or to the activity of the start. It is asserted in at least a few places that different starts may be "faster" than others though I have a hard time believing tha if one is to believe that the dominant species in those starts are L. sf and C. milleri.

Mylissa20's picture

Container and mixing for my Sourdough Start

March 4, 2009 - 9:38am -- Mylissa20

I am attempting a sourdough start for the first time, and am using Manuel's Sourdough Start recipe from The Laurel's Kitchen Bread Book.  I am growing my start in a mason jar with the lid on and I have 2 questions:


1.  Do I have to stir my start, or can I swirl it around the jar until it is mixed? Will the more rigorous motion affect the activity of the start?

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