The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from NJ

jpos123's picture
jpos123

Hello from NJ

Hi Everybody,

I am 55 yrs. old, female, happily married, have 1 son, dil, & grandson.  I live in NJ and I have Lyme disease.

I am not a good cook in that I have to follow a recipe.  I get real stressed about getting it right, most of this part of it is due to the affects Lyme disease has on my brain.  I have never experimented, even though my hubby calls my making kombucha (poor thing hasn't been getting any attn.), kefir, and sourdough starter experimenting or mad science.  haha

I am new to sourdough, 4 wks.  I tried waffles 2 x's - fail.  I made a delicious choc. cake.  Today, was my 1st attempt at sourdough bread, the sponge was a fail.  It had hooch in it in 3 hrs. time and I was checking from time to time.  I think it is because I hadn't fed my starter in over 12 hrs.  (my insomnia = messed up sleep, so it doesn't get fed in 12 hrs. sometimes).

If I can save my sponge and go on from there please, please let me know.  I was so excited to finally get around to it.

jan

 

 

jcking's picture
jcking

Jan,

What does the hooch smell like? It may just be too much water in the mix. Which sourdough process are you using?

Jim

jpos123's picture
jpos123

The hooch didn't smell.  I don't think it ever did.  So, was it just water?

I guess if I can salvage this I will be doing the 2 rise method (I can't remember if that's what it is actually called).

 

jan

 

PS  My starter has never doubled, it has risen, but never doubled.  It does get bubbly and even frothy at times.

jpos123's picture
jpos123

Hmmm, you are the 2nd one to say too much water, but I was going by a recipe someone who teaches online had success with.  The truth is to feed my starter I was told to use less water (1/4 c) and 3/8 c of flour.  For the sponge I was told to use 1-1, so I am guessing it very well could be too much.

I am using the one rise method or trying to. haha

I am going to drain it and see what happens (that is what Steve suggested in the sourdough forum.

Thanks,

jan