The Fresh Loaf

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cranbo's picture
cranbo

After being intrigued for a while about it, decided to give it a shot this evening. 

  • 1 organic Fuji apple, washed, cored and chopped
  • 2 tbsp raisins
  • 1 tbsp dried cranberries
  • Enough water to just cover
I put everything in a plastic quart container, on top of the fridge, at about 915pm this evening, Day 0.So is that it? Just fruit and water? Nothing else necessary? 

Two questions:

  1. how often should I feed it, and what do I feed it? Do I need to feed it on the same kind of intervals as I do for sourdough starters (i.e., 2x per day)?
  2. Also, are the effects of refrigerating a fruit water starter the same as sourdough (slowing of yeast & bacterial activity)?

 

Kashipan's picture

Please help! First time starter user!

April 30, 2011 - 4:33pm -- Kashipan

Hello all!


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.

alexandrut03's picture

Starter - feed

April 26, 2011 - 12:14pm -- alexandrut03

Hello again!


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)

steelchef's picture

Has anyone used or considered wine/beer yeast as a sourdough starter?

April 21, 2011 - 11:44pm -- steelchef

Curious!


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.


 

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