Newbe here...Carl Griffith's Sourdough looks like thick/runny Milk
Help! I just want a healthy sourdough bread that actually rises without using yeast!
A couple weeks ago I decided to learn how to make my own sourdough because the "Sourdough Bread man" at the Farmers Market had to double his prices due to the Wheat/grain price doubling!
Unfortunately he is unwilling to share his starter or knowledge of breadmaking! :(
Anyway, here I am having started the starter suggested by the Sourdo Lady (2T Rye/2T OJ, while waiting for Carl Griffith's starter to come in the mail.
Well, I thought I was doing well with the Rye starter...until I lost the directions and kept adding 2T Rye/2T OJ for 7 days and then adding 1 cup Rye (grinded in my coffee grinder this whole time)and 1 cup water. I missed the whole taking 1/4 cup out and dispenseing of the remaining starter, while adding unbleached white flour/water.
Well, the loaf barely rose (after 24 hours) and I don't think I know how to knead... None the less, I baked it...and well needless to say it tasted like ground up orange peels!!!
Putting this aside, the starter from Carl Griffith came and I followed the directions...although I haven't seen any bubbles. It looks like thick Milk, but smelled sour. I thought if I left it kept it out of the fridge and let it sit on the counter it would start bubbling, but now it just smells like apple cider??
Also, I notice that ALL of his recipes call for YEAST!! What's with that??
PLEASE! Someone help me at this point!! I don't want to lose his starter too! Especially since my Retsel Mil-rite grinder is in the mail to me (from Ebay $172) at this very moment!!
BTW, I also did go back to the Rye starter, and kept 1/4 cup and started adding 1/4 cup white flour/water. It looks and smells much better, although I have no idea what will actually happen if I use it.
I humbly beg for crumbs at this point!
Candice the want to be baker!