The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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afjagsp123's picture

Rye/Water starter - smell and taste??

July 30, 2008 - 7:21am -- afjagsp123

I have never had good luck with sourdough starters. When I lived in "Nearly Canada, North Dakota" my starters never developed any sour taste. I think it was just too cold in our home, even when I placed on our hot water heater. Then again, I only tried them in the winter.

Now I live in "Nearly Mexico, Arizona". Our home is a constant 74 degrees. This time I'm trying a rye and water starter with the 3 step method of 2 oz rye/2 oz spring water for 48 hours, 2 oz rye 4 oz spring water 18 hours, 4 ounces wheat flour, 4 ounces spring water.

vpsihop's picture

starter with asorbic acid

July 22, 2008 - 12:26am -- vpsihop

made my first sourdough starter with bottled water and flour, equal amounts by volume.  (I hear you all screaming BY WEIGHT!)

after making the original batter I let it sit at 75F and fed it after 24 hours, went to work, came home and cheked on it, LOW AND BEHOLD A FROTHY MESS!  (about 36 hours total time)

the flour i used was 5 Roses AP and KA AP 1:1 ratio.

Roses adds asorbic acid to their flour and AP adds barly malt.  Both supposedly enhance yeast by feeding it or making it work longer and faster. can i attribute my quick starter to this??

dave1971us's picture

David's first starter

July 1, 2008 - 6:52pm -- dave1971us

Let me detail how I started my first starter.

I took some 2 year old Carl's dried starter and rehydrated it according to package directions. I used white unbleached bread flour and tap water which is not overly chlorinated..that is it does not taste of chlorine.

Day 1--no action.

Day 2--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour.

Day 3--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour...tiny bubbles throughout.

ehanner's picture

Starter Refreshment Discovery

June 20, 2008 - 8:17am -- ehanner

Over the years I have been feeding my starters using the "doubling at least" method to insure that the organisms got plenty to eat. That meant I would save say 100 grams of starter to which I would add equal parts by weight of water and flour ending with 300 grams of refreshed starter. I would take from that starter for baking and dump all but 100 g when it was feeding time. I never let the base mother starter get lower than 50 grams out of fear of loosing it.

somegeek's picture

Starter Question... how long can I use?

June 16, 2008 - 8:35am -- somegeek

I brought my starter out from the fridge, fed it and left it to rise at room temp for 12 hours. It rose ~250% and started to fall. I fed it and placed it in the fridge. Over the course of five days, it rose 100% in the fridge. I brought it out this morning, removed half and fed it and placed it in my oven w/ the light on to rise for use later today.

Question is, is there a window of how long you can use your starter after feeding and placing in the fridge? Would it eventually rise the 250% it did at room temp in the fridge?

somegeek's picture

Oven w/ oven light for proofing - good stuff!

June 2, 2008 - 3:38pm -- somegeek

My starter has been active but no leavening after seven days.  Started with 1C flour and 1C water.  Replacing half of the starter w/ fresh AP flour and distilled water every 12 hours or so.  I get small bubbles and hooch but no big rise.  I'd read a tip to use your oven as a proofing box by turning on the oven light to heat the inside.  I am reading 78ºF on the middle rack where I have my jar of starter and now have about 1/4" of leavening above my mark.  Good stuff!

sadears's picture

Travel'n...looking for regional starter

May 14, 2008 - 4:07pm -- sadears
Forums: 

I'm going on a road trip...

CO; NE, Chicago, IL; RT 66 to Santa Monica, CA.

Then, I'm travelling up PCH (Hwy 1).  It's a no-brainer that I'll find starter in San Francisco (though I'd love an address or two!;-D).  I'll follow Hwy 1 to OR then on to WA.  I will then continue through ID, MT, and WY, the going home to CO.

Anywhere I can find starter (that tastes of that location...AKA SF sourdough) would be much appreciated.

Don't worry about the exact city.  I can filter those.

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