The Fresh Loaf

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1847 Oregon Trail Sourdough

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tjkoko's picture
tjkoko

1847 Oregon Trail Sourdough

The organization listed above mailed me some powdered starter.  I NEED HELP, PLEASE!


To the powder I added 1/3C water and 2/3C KA AP flour.  It's been two days since the "innoculation" and I'm wondering where to go from here.  And right now there's quite an interesting aroma lurking inside of the starter container.  Please provide advice on feeding and when to use for breadbaking since this is my very first effort at making a sourdough bread.


I've got both of PR's books and if there's information in either of those two books that is appropriate to my questions, then please point me in the right direction.

sheffield's picture
sheffield (not verified)

I received instructions with mine.  Go here:


http://home.att.net/~carlsfriends/OTbrochure.pdf

tjkoko's picture
tjkoko

Thank you very much for the URL!

Ddraig's picture
Ddraig

 


There are updated and simpler instructions on the website.


http://home.att.net/~carlfriends/revive.txt


 


(note, URL typed manually - same as the link above, but "revive.txt" instead of "OTbrochure.pdf")


 

Ddraig's picture
Ddraig

See, that's why I warned that I manually typed that URL....


It's http://home.att.net/~carlsfriends/revive.txt

nijap's picture
nijap

I hope you did not use up all of the starter powder.  Use only a little and save the rest in freeze.  I, actually took some of the first bubbly starter I made and dried it for insurance. I now use my powder if I need to mke more.

tjkoko's picture
tjkoko

each day half is discarded and replaced with a 50/50 mixture of flour and water - 1/2-3/4 cup total mixture.  Right now, about 4 or 5 days after the first innocluation, there's a strong smell and the hooch readily separates yet I seen no bubbly action.  Is there something wrong here?


!. Should the hooch be discarded and replaced with fresh water or what?


2.  Am I being impatient?


3.  Continue daily refreshes as described and for how long?


EDIT: and the original powdered starter that O.T. had sent, was setting on my cupboard shelf for about a year before using it.

Maverick's picture
Maverick

If you are using a 50/50 mixture by volume rather then weight, then the hydration is going to be pretty high. You may not notice the bubbles as readily as you would with a lower hydration. If you want to go to the more traditional 100% hydration (which you don't have to), then start refreshing using 3 TBS of starter, 1/4 cup of water, and 1/3 cup of unbleached bread flour. This will be approximately 45 grams of starter and 50 grams each of flour and water. As to the questions above, where there is hooch, there is yeast. So you should be good to go. 1. Stir the hooch back in. 2. Patience is a big part of sourdough, but in this case your starter is probably just to liquidy to guage easily. 3. You could probably go to 12 hour feedings.


Edit: I had the measurements for the water and flour backwards. I have made the correction to read 1/4 cup of water, and 1/3 cup of unbleached bread flour. Sorry for the confusion.

tjkoko's picture
tjkoko

Maverick stated <<3. You could probably go to 12 hour feedings.>>


Does that mean I again take 3 TBS of the 'ongoing starter and mix with your prescribed proportions of flour and water and discard the rest of the ongoing starter?


Right now I have around 8 oz by volume of ongoing starter.  And yes it is very liquidy so perhaps I'll add a bit more flour to thicken it to pancake batter consistency.  Thanks for the advice BTW.

Maverick's picture
Maverick

Yes. Every 12 hours take 3 Tbs of starter and mix it with 1/4 cup of water, 1/3 cup of flour (I corrected my last post to read this correctly), and discard the rest or put it in another recipe for added flavor. You can easily double my measurements if you want to keep more starter, but I don't like wasting so much. You could even do half the amount, but the volume measurements are not as easy.


Note that with the new proportions, you may be able to continue a 24 hour regimen, but a 12 hour refresh is generally accepted.

tjkoko's picture
tjkoko

The starter has been refreshed with any combination of KA AP and also rye flour as well as a pinch of diastatic malt and now the aroma resembles ONIONS as in onion loaf!!!!!!!!!???????  But for the moment it's in the fridge resting comfortably for a short while in order to allow certain flavors, enhanced by bacteria, to develop.

Mini Oven's picture
Mini Oven

Mini

tjkoko's picture
tjkoko

No time for THAT but my onions have always smelled like onions.  Methinks that the aroma is a combination of slow, natural yeast fermentation plus that which has been added by bacterial fermentation.  Tomorrow will research both PR's books BBA and C&C to devine this odoriferous mystery!

SulaBlue's picture
SulaBlue

Have you had onions near your starter? Either on the counter or in the fridge? I've heard it starter can sometimes pick up strong odors from stuff around it - sort of like baking soda.

tjkoko's picture
tjkoko

No onions ever came near my starter.