The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone have a starter near Providence, RI?

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loydb's picture
loydb

Anyone have a starter near Providence, RI?

I have now been unsuccessful twice in culturing my own starter, and would like to just skip the whole thing and grab a bit if anyone has some they will share... PM me :)

Thanks,
Loyd

 

dosco's picture
dosco

Loyd:

A guy I know - who lives in Maine - sent me some in the mail in a bubble-wrapped mailer. I live in Maryland.

So, perhaps someone can mail you some if there isn't a local connection in your area.

Another possibility would be to start a poolish with commercial yeast (and also maybe some yogurt for lactic acid bacteria) and then tend to it like a wild yeast starter ... after awhile the starter will take on other organisms from your home's environment and become similar to (or the same as) one you started from wild yeast. Something to consider, anyways.

Cheers-

Dave

 

Janet Yang's picture
Janet Yang

Just send an SASE to 

Oregon Trail Sourdough 
P. O. Box 321 
Jefferson, MD 21755 USA

http://carlsfriends.net/source.html

hyojin's picture
hyojin

Once or twice a week, I go to Providence downcity. 

If you want, I can give you some. 

Email me if you want!

loydb's picture
loydb

Thanks everyone! I know there are multiple places to get it via mail; I was hoping to avoid that...

Hyojin, I appreciate the offer, I'll PM you my info and we can hook up.

 

Craig_the baker's picture
Craig_the baker

What you are attempting is more complex than what it really takes to create your own starter. Purchase some rye flour and bread flour. In 50 grams of bottled water (my first two attempts were with tap water and it died due to the chlorination, when I switched to bottled water the starter took off like a shot!) mix in 25 grams of each of the flours and let sit on the counter for 2 days. You should start to see some activity by then. Remove all but 50 grams of the flour/water mixture and replace with 50g bottled water and another 25g of each of the flours. Repeat this procedure 2x a day until you have a fresh new bubbly starter, it should take less than a week to get results. Depending on what kind of qualities you want your starter to have, you can either keep in the fridge or leave on the counter. There are no hard fast rules to any of this, just go with what your schedule allows. Good luck

loydb's picture
loydb

I've created my own starter many times (sometimes with explosive results, if you look at my past blogging). I've now had two batches fail to launch, and would really like to make some sourdough bread. Getting a living culture from someone near here is fine.

 

ElPanadero's picture
ElPanadero

Hi Loyd

Check out this website which contains useful info on creating and maintaining a starter. 

http://sourdoughhome.com/index.php?content=startingastarter

There are 3 methods given for creating one including one by Professor Calvel which claims to get a useable starter up and running in just 2 1/2 days !   Out of interest I am going to try that method out starting tonight to see if it works.  GL.