The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings from Indiana

  • Pin It
ulterior's picture
ulterior

Greetings from Indiana

Thought I would say hello. I've lurked quite a bit. This is a wonderful site, so much to learn and try, I can hardly wait sometimes to read! I've found the suggestions and tips to be invaluable. I now have a healthy sourdough starter and am deepening my knowledge of baking.


 


Much appreciation,


//ulterior

copyu's picture
copyu

How old is your 'new-born starter', ulterior?


...and please tell us what method you used to get it going. There are lots of people who will want to know, on this site!


Welcome to TFL!


copyu

ulterior's picture
ulterior

I started it on the 17th, after having my previous attempt with ap flour fail. I started it with freshly milled rye flower. It is, I guess you could say vigorous.


The method I use is detailed here. I used a 1:1 ratio of flour to water, and because its been cold here and I can only get a chance to feed it in the evenings I've been leaving it in the oven with the light on right after I feed it and taking it out when I wake up in the morning.


I am going to give it a few more days before I bake with it.


 


//ulterior

copyu's picture
copyu

The link was interesting and your method seems very good to me...


I'd be patient for a little longer, if you want good flavor, but you might be lucky and get some good action happening. The main question is, will this starter actually raise a loaf? Usually under 10-14 days is considered 'too young', but if you think it's got the 'vigor' to do the job, have a go! [There's no law against putting a tiny pinch of instant yeast into your flour, either, just for 'insurance'... ;-) ]


Best of luck with your loaves!


Cheers,


copyu