The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tiramisu Starter

NestoErn's picture
NestoErn

Tiramisu Starter

Hello there...New to posting, been on the site for a while now.  Everyone is great here!


 


So I started this sourdough on 2/20/11.  It came from my work, where we had some mascarpone filling for tiramisu that was fermenting.  So I decided to make a starter with it.  I mixed it with some water and flour and put it back in the cooler.  I didn't really give it many looks, knowing that the cooled environment would keep it mostly dormant.  The smell was of complete acetone, with profuse undertones of sweet bananas.  I let it come out for a few hours here and there to see if it would do anything, but it didn't do too much.  I knew it needed to come out for regular feedings, but didn't wanna commit to it just then. 


Now, I am ready to commit.  I took it out three days ago, 3/23.  I threw out all but a tablespoon, then mixed it with one ounce of bottled water and ounce, by volume of flour.  I did it twice that day, yesterday, and today, which is day three.  Today, it is really starting to take off, I may need to increase the feeding amount, or I may need to toss some before it gets too huge.  I'm wondering if I should wait to use it for bread until it's another week old or so, or if I can use it sooner? 


I increased the flour content also, to make it a bit thicker also.  And I fed it 1 oz water to 1 oz flour by WEIGHT yesterday and today so far.  It pulls up the bubbles, but is a bit liquidy.  I have it in a huge 1.5 gallon container, so maybe I do not need to discard any of it?  Just looking for a little advice and wanted to share my experience, since I have been taking from all of you for a while now. 


And if anyone could point me to some good recipes for this starter from this site, that would be great.


 


Thank you all!

NestoErn's picture
NestoErn

sooo...I just made some sourdough english muffins, with this recipe http://www.thefreshloaf.com/node/3241/sourdough-english-muffins


I used some of the starter I was gonna throw away...They came out ok.  I only had skim milk, so I used that.  Wanted to add a tablespoon of butter for the lost fat, but forgot.  Maybe that attributed to the missing flavor. 


The levening of the starter is great.  Taste was fine...soooo...we'll see how the bread turns out next week