I Need Help With a New Starter
Hi Everybody,
This is my very first SD starter.
I purchased a San Francisco culture from Ed Wood's web site and last Thursday, I activated it according to the instructions. I made a proofing box out of a styrofoam cooler, heating pad and a digital probe thermometer and kept the starter at 90 degrees for the first 8 hours, then around 84 degrees for the last 16 hours. I am using a quart size mason jar also as per the instructions.
When took it out of the proofing box it was a lot more frothy than the instructions said it should be. and when I opened it up to add the flour and water, the smell was not exactly foul, but I wouldn't exactly call it pleasant either. I am keeping it around 72 degrees.
Well I am on my third feeding and I am seeing a layer of bubbles on top of the hooch, but I am not seeing bubbles along the sides of the glass or in the mix. I did pour some of it off into another mason jar in order to make a back up, but now both jars are almost full so I assume I need to be pouring at least half of it out at every feeding. The mixture is also on the thin side. I am feeding them 1 cup of KA ap flour and 3/4 cup of tap water at every feeding which is about every 12 hours or so.
So this is day 3 and I guess my questions are how thick should it be? Should it smell a little off and if so, can I do anything about it? Is tap water and unbleached ap flour ok for feeding? How much should I be maintaining in the 1 quart jars and when will know that it is ready for use?
Sorry for the question barrage, but I am hoping that I didn't just waste 20 bucks!
Thanks for any help,
Darren
Hello! I have been using sourdough starter now for about 6 months but I started mine from a recipe on the KA website that used pineapple juice as the starter so I hope someone else chimes in about starting a dry starter....
I use AP flour and tap water to feed my starter and it works fine. I know some people use spring water for feeding.
I keep my starter at 100% hydration unless I know I am not going to be baking for awhile. The consistency of my starter is like thick pancake batter. I do use a kitchen scale for feeding my starter so that I make sure to double my starter when feeding it. I find it does make a big difference in making sure I don't overdo the flour.
I keep around 1/2 a cup of starter in the fridge, and then feed it over a couple days on the counter to get it up to strength and to make enough starter for the recipe I am using. (plus 1/2 cup to put back in the fridge.)
If you aren't getting bubbles in the starter itself but only on top, it does sound like something might be wrong. When it is active, my starter has bubbles all through the starter and the smell reminds me of an overripe banana.
I would call the company to see what you should do next.
Did the directions really say to feed it a cup of flour at each feeding? You must have a swimming pool by now!
Try this. Stir your culture so all the liquid is mixed in. Put 1/4 cup in a separate msason jar.Refrigerate or dump therest. Some people stir it into cake,muffin or pancake batter to add flavor, if you can't bear to throw it away.
Feed the 1/4 c starter twice a day with about 1 tablespoon AP flour and about 2 teaspoons water. (I usually measure mine in grams and do equal WEIGHT flour/water-about 25 grams but you didn't mention having a scale.)This will give you about the right hydration.Stir in vigorously and set in the warm place.Do this twice a day for probably 2 days.At the end of day 2, I hope you have some bubbling and rise by now.
Day 3 Pour about half down the drain.Keep feeding the remainder the same way.
By day 5, I hope you have rise going on after each feeding.When it starts doubling it's height, it is ready to bake with.
If hootch forms,that means it is hungry-sometimes I have been known to throw in a third feeding.
To use-if you bake often(at least once a week,consistly), then leave it out and feed small amounts once or twice a day.
If you bake intermittently, keep in refrigerator and take out 2=-3 days beofre a bake (depending on how long it sat in the fridge).Feed and warm over the next few days to get the volume and activity you want for the recipe. It should be able to double itself after a feeding-that is how you know it is ready.You will get to know your culture and figure out how to best feedit.
Yes. That is what the instructions say. Now that I have received some good practical advice from good people such as yourself, I am going to do a major scale down tomorrow.
I have been dumping this stuff by the bucket full. LOL! Not to mention my flour bill.
But I will say this. I have been doing a lot of baking with it this last week and it is a great culture. If what I have been reading is correct that time will noticably improve the flavor, I don't know what I'm going to do with myself.
Now if I can just improve on some technical issues, I will be set for awhile.
Darren