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)
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.
Hi. New here, new to bread making. I've just baked my fourth No Knead loaf. The first two were Jim Lahey's basic recipe. The crust and crumb were good, but I thought their flavor was a little one-dimensional. The next two were from the Cook's Illustrated Almost No Knead recipe (Jan 2008). Big improvement in flavor, texture still good, higher crown.