January 25, 2012 - 1:01pm
My New Starter
Hello,
I have decided to make a sourdough starter.
Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this
It has a consistency of thick pancake batter.
I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.
The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.
My hopes are that this starter will be more active.
Kody
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I use King Arthur all purpose flour for making and refreshing my white flour starters. There is no need in having the extra protein in the starter. A little added rye flour may give the starter a little extra start for the lactobacteria.
Don't forget that it will take a couple of months for the starter to mature, though you may be able to make bread a little earlier than that.
Ford