The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Day 1

Jamila's picture
Jamila

Sourdough Day 1

Hello everyone,

 

Yesterday I started my first starter. I figure since sourdough is truly my favorite bread I should be able to bake them as often as I desire to eat them!

 

1 cup KA Bread Flour

1 cup warm water

 

It has already doubled in volume and it hasn't passed 24 hours. There is a brown liquid that keeps forming that I keep stiring down. It doesn't really have much of a smell but there are lots of bubbles and looks alive. Do I keep feeding it? Do I refriderate it now? I thought this wouldn't happen for a few days.

 

Thanks in advance,

Jamila 

dwg302's picture
dwg302

shouldn't really be having too much activity the first day or two other than a citrus odor. not sure why you have a brown liquid. you must make sure everything you make the sourdough with is clean clean clean. any pinkish or colored streaks indicate a contamination which would mean you have to start over. good luck

david

Jamila's picture
Jamila

was sanitized before I began.

I cannot seem to get any pictures up here, I don't know why....

 

noa's picture
noa

Don’t know about the brown liquid, but the premature activity happened with my starter as well. I found a possible explanation at Sourdough Home (scroll down to “An Important Note”). I just kept feeding and hoped for the best – until the happy ending.

Good luck!

 

Jamila's picture
Jamila

It has now started to smell up my entire house. It smells like.... rotten eggs maybe, kinda sour yes, but not yeasty smelling.... It is really growing too. I read that sourdough home article. Thanks.

When I throw out half of it and add more flour and water do I stir it first? Throw out just the liquid and leave the frothy? What's the procedure?

 

 

Floydm's picture
Floydm

I'd stir then toss half.

Rosalie's picture
Rosalie

I'm several days into my starter.  It's showing signs of life, but not vigorous.  It does exhibit smells though.  I identified the main smell as bacon cooking.  Now it's more like wine.  I think I'm just going to keep feeding it at 24 hour intervals until it's ready.

I notice that Mike Avery on his site has you feed the starter at 12 hour intervals.  I'm assuming that that's just a difference of opinion.

Rosalie

dwg302's picture
dwg302

replace a little bread flour with rye and stir that in and it may jumpstart the sourdough

david