A very kind person from this very site sent me a little bitty of his own sourdough starter, and I followed his directions on how to feed it, but I'm now having trouble, and not sure what I should do! If anyone can tell me if I'm doing this right, I would be EXTREMELY grateful.
My starters are just great! Ok, but there's a little problem.... I feed 'em twice daily... and there's a lot of waste .. .A LOT! ) aprox. 600 grams of flour, just for my feedings). If I switch the feeding routine on 24h, will I lose quality?
Thanks! (again, as always, excuse my English)
Hello all on thefreshloaf,
I've been reading the forum here for a short time now and, having baked with shop-yeast for quite a while now and got the basics of baking, have decided to delve into sourdough.
I used to make wine in the basement and had great success with natural sourdough starter. It has been six years since moving the wine making to a U-Brew. Now I can't get a natural starter happening.
So, has anyone used a wine or beer yeast to start a poolish? Any info would be appreciated. I intend to give it a try regardless.
~First let me say thank you to all contributors to this site as it’s a treasured and essential resource online.~
I’ve been using the Tartine method for the starter about 40 days now and have had some problems or what I perceive as problems for the last few weeks.
For a while, I had a tartine starter going with no problems - I would reserve a couple tablespoons, then add 40g water, and 40g of a 50/50 whole wheat and white flour mixture. The feeding schedule was every 24 hours. It doubled reliably, always smelled pleasant, and never gave me any problems.