The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

new/ old starter

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J_Loomis0118's picture
J_Loomis0118

new/ old starter

Well to start off with im new to this site and looking forward to finding new recipies to use. I'm 18 and enjoy baking. I decided to get into sourdough. I have a starter on the counter in my kitchen and im hoping i didn't mess it up to bad. I think the chlorine in the tap water is affecting the growth of it. I am going to restart in the morning with distilled water from a bottle. i was talking to my dad latst night about the starter and he had this (what seems like) a wonderful idea. He suggested to find a forum like this and see if someone would send me a cup or so of their starter. His thinking is that someone from a few hundred miles or even more would send me some to get their starter spread around. My thinking is that you have been perfecting your starter for years and you wouldn't want to send it to some person a few states away! so if anyone has some starter they would like to send me PM me or email me at jeffrey.loomis@gmail.com

 

cranbo's picture
cranbo

welcome to TFL!

i'm sure some other kindly souls here will send you some starter. 

Here are a couple of places:

Stan Ginsberg just wrote a great new book, and will send free starter:

http://www.nybakers.com/starter.php

Consider supporting Stan's store and buying something though. 

And a good old standby is Carl's Oregon Trail starter:

http://carlsfriends.net/ (which is basically the cost of a stamp)

 

Of course, with a little patience, some whole wheat flour & pineapple juice, it just takes a bit of time and patience to start your own (search the forums for Debra Wink's Pineapple Solution) Good luck! 

 

jcking's picture
jcking

Where in the world are you?

Jim

Maverick's picture
Maverick

That is my question too. There might be someone local to you.

edit to add: Also people here are from various countries, so we can't assume you are not half way around the world.

J_Loomis0118's picture
J_Loomis0118

I'm in Suwanee Georgia USA

Thanks for the replies!

jcking's picture
jcking

I' m in Woodstock, Ga. I'll send you a PM and we can meet in the middle.

Jim

Maverick's picture
Maverick

That's pretty cool. Much better than getting dry starter in the mail. There is also something to be said about getting a local starter because it should act pretty much the same. I moved out of the Acworth/Kennesaw area about a decade ago (was only there a few years). I would think it about a 30 min drive for both of you to get to Sandy Springs. Gotta love this site and the people in it.

I live near San Jose, CA now. I always seem to make my own starter, but I am sure there are plenty of people here that have them. Maybe when my latest starter gets a little older I will post to ask if anyone needs some. Right now it is only a few weeks old, but is doing great.

J_Loomis0118's picture
J_Loomis0118

Thank you again (Jim) jcking! He brought me some of his sourdough starter today! I can't wait to use some of it! There are some awesome people in the world that would love to help you out, this is a great place for it! Thanks everyone for your input and thank you Jim for bringing me some of your starter!

Jeff

Maverick's picture
Maverick

That is so cool. Take some pics of the bread you make (and the bubbling starter).

jcking's picture
jcking

Jeff,

Remember it's a living thing so feed it when it's hungry. Avoid distilled water ~ the minerals, which the dough likes, are removed. Use spring water or filtered tap water that is left out over night.If you have a question shoot me a PM.

Fornituri te salutant!
(Those who are about to bake salute you!)
Jim

J_Loomis0118's picture
J_Loomis0118

After a few attempts at making a good loaf of sourdough in several ways and using a few attempted starters, I have a FABULOUS looking loaf in th oven now! Thanks again Jim for some of your starter! It had great flavor in my failed attempts. Once this loaf is out of the oven i will post some pictures of my creation

Maverick's picture
Maverick

Glad to hear it. Care to share the recipe you used? Definitely post pics :)

J_Loomis0118's picture
J_Loomis0118

I used the San Francisco Sourdough recipe out of Peter Reinhart's book Artisan Breads Every Day. It's a great book with many recipes if you haven't looked at it yet.

Aussie Pete's picture
Aussie Pete

Hi from Australia,

I never had success with sourdough starter till I used unsweetened pinapple juice. Here is my method if your interested.

Day 1

50grms of white bakers flour 

50grms of wholemeal flour( I used spelt flour which is optional)

100 grms of unsweetened pineapple juice.

Mix to a slurry and leave overnight.

Day 2

Reapeat day one so that you now have 400 grms of starter.

Day 3

Dispose of 100 grms of starter and repeat day 1 again. You will now have 500 grms of starter.

Day 4

You may now see signs of life and activity. If not don't be put off. It takes time.

Dispose of 200 grms of starter and again repeat day 1. This still leaves you with 500grms of starter at 100% hydration.

Day 5 

and here after just repeat day 4 until starter shows real life and activity which should be about now. Mine was growing out of the jar. 

I started baking at about day 7 and my starters are now fed on filtered tap water from home. After day 10 the starter was kept in the fridge and fed weekly when I bring it out to bake the weeks bread.

I use 200 grms of starter to 500 grms of flour. ( By flour I mean either all white flour or what ever percentage blends of other flour you use with 10 grms of salt. I generally use about 65% hydration of either water or milk / water blend and 30grms of olive or sunflower oil. This gives me two loaves of about 500 grms each. Hope this helps.

If you can get access to a bottle 2nd fermented beer(ie Someone who makes their own) I have used this as my hydration. Makes a great loaf.

I now have two starters. By taking some of the starter I feed it on just white bakers flour and water only while the original starter is fed on a mixture of white and spelt flour and water. Two variations of sourdough flavour.

Hope this helps.......Cheers.......Pete