Hello From Maryland and needing some help?

Submitted by mrs.hepp on October 12, 2009 - 6:32am

Hello From Maryland and needing some help?

Hello everyone my name is traci and im from maryland. I have been wondering on the forms for about nine months but haven't had time to post because we were moving and my computer died. Finally got a new one yay!! I have always been a bread lover and took a class on intro to baking at the local community college in the spring, were i fell in love with baking bread. i now bake on a regular bases, and have just started trying to make sour dough starter. Hoping that i can get some help from you guys i used the fromula out of reinhart's the bread baker's apprentice and got to the third day and it will not rise and hasn't even with two addtional days, my house is pretty cool right now probably between 65 to 75 degrees, could this have an effect on the rise, should i add more flour and water. thanks to any of you who help me with this and i hope a learn so new stuff from you guys.

traci

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Introductions and Ideas

Submitted by Janknitz on October 12, 2009 - 9:35am.

Food and warmth

Yes, even though it appears not to be doing anything, you should be feeding your starter at least every 12 hours. That means that you should discard 1/2, then replace what you discarded with an equal weight of flour and water. I always add the water first and stir vigorously to aerate everything. Then mix in the flour.

Temperature is important. My kitchen hovers in the mid 60's most of the year, and it took FOREVER (10 days) to get my starter going. If you want to speed things up a bit, warm it up. The best "incubator" is to boil a cup of water in the microwave and then put your starter in the microwave next to the cup. Leave the microwave OFF. That will maintain a temp of 75 to 80 degrees and really get your starter moving.

Make sure you tell your family what's in the microwave so they don't throw out the sour glop Mom "forgot" about in the microwave.

Submitted by rainbowz on October 12, 2009 - 12:09pm.

If you want to follow the BBA starter

you may want to check out gaaarp's (Phyl's) Starting a Starter - Sourdough 101 which is based on Peter Reinhart's BBA starter process.

And yes, the ambient temperature your starter resides in WILL make a difference. Look for a spot that stays warm and regular, like around equipment that stays on. Top of the fridge is usually a warm spot since the heat from the coils in the back supply a steady warmth. Next to your computer or TV if that's on all the time may also be good. Be creative, it doesn't have to live in the kitchen, just come back for feeding. And besides, it's not permanent, just during the starting up process.

Submitted by KansasGirlStuck... on October 12, 2009 - 11:56am.

Another warm spot

Do you have a microwave mounted over your stove with an external light? I turn the light on and use the microwave as my proofing box all the time. Nice and toasty. And if you want moisture, put a cup of boiling water in there to steam for a bit.

By the way, which community college offers a breadmaking class? My local college offers several types of food classes in their extension classes, but I have never seen a breadmaking class.

Submitted by mrs.hepp on October 13, 2009 - 5:30am.

thanks guys

thanks that is a lot of help it is on the counter and i will move it. i thought that i was doing something wrong. i actually attend anne arundel commuity college they have a full culinary course offer and have not only just baking but everything, my sister is actully taking the itermediate baking which is focus on bread alone so im jealous of that but we just moved so maybe next sem. hopefully i can go take that class. and for now hopefully i will get this started and make something good from it...