The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brand new starter

Charles28's picture
Charles28

Brand new starter

Hello all,

New to baking bread. I created a starter yesterday: 2 1/4 tsp active yeast, 3 1/2 cup flour, 2 cups warm water, and 2 tbsp sugar. As of this morning, there is a decently strong alcohol odor. It's been doubling in size,  bubbling nicely, and I've been storing it in a cool dark area, covered, but a little open to breathe. The recipe I have does not call for regular feeding. Do I need to feed it to remedy the alcohol smell? 

Mini Oven's picture
Mini Oven

to use it into another recipe?

There are different kinds of starters.  They get started in different ways.  Starting a starter with yeast is one way and if you want to hang onto it you will have to feed it or end up with beer.

Charles28's picture
Charles28

Yes, to use in a sourdough recipe. The recipe did not give any instructions on feeding it. How would you recommend I feed it? 

Mini Oven's picture
Mini Oven

how old is it?

Charles28's picture
Charles28

The recipe i got online specifically for the sourdough bread to be used with it. Off of the "Tasty" website it looks like. The starter is now a little over 24 hours old. 

Mini Oven's picture
Mini Oven

it sounds like a recipe that is temporary and good for a few loaves.  But if you want to keep it going, the starter will go thru some changes, first acting like it is almost dead and then when the temps and pH drop in the staRter, wild yeasts and their partner bacteria will take over the culture.  Takes about a week or so after you remove most of it for the recipes.  I can throw you a feeding schedule.  Not complicated at all. With small feeds. 

You don't want to start too big so you will only need between 1/8 to 1/4 cup of this goop.  Then feed it like you would be in starting a wild yeast starter; one heaping tablespoon flour per day and enough water to keep it wet.  

When do you get to bake the recipe you have?

here are old postings that you may find interesting...

 http://www.thefreshloaf.com/node/20606/question-you-experts-about-wild-yeast-vs-commercial-yeast

http://www.thefreshloaf.com/node/26461/commercial-bakers-yeast-starter-vs-sourdough-starter#comment-197277

Charles28's picture
Charles28

The starter is supposedly a starter for keeps. It has a feeding schedule, but not until after the first use. It seemed like a large amount for a starter, but as I said, I'm new to baking, so I didnt question it to much unfortunately. The starter is to sit for 5 days before being used 

Mini Oven's picture
Mini Oven

Is your weather warm?  If so it might speed up the process.

Charles28's picture
Charles28

It has been quite cool here. Stored at room temp.