October 7, 2010 - 9:40pm
Sourdough Help
Hello all.
Much help was gained from your suggestions. Whomever told me to be patient was right on. I've got two starters. (I'm hedging my bets.) They are a combo of rye and whole wheat and are four and five days old. One is in plastic and the other is in glass. (Again, hedging my bets.)
What I need advice on is what I should use to change over from wheat to white.
Bread or All-purpose?
That is the question. Some recipes say bread others say low gluten. Not sure what to do.
Thanks
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it doesn't matter! As far as that goes, you don't even need to switch from your present flour blend if you don't want to. Feed the beasties flour and they'll be happy.
Paul
I am new to bread baking, but I have ben researching this very topic. From what I understand it is better to use BF than AP unless you are using a high quality AP flour that has a high protein/gluten content. The acetic acid and lactobacillus will break down low protein/gluten flour starters and turn them into a soupy mush. I think if fed often though it does not make a difference. I have ben feeding (doubling) my starter BF every 3 to 4 days and have had great rise and texture, now if I could only make it sour! I am trying a mix of Rye, WW, and BF now so maybe that will help.
Hi,
I'm being as patien tas I can be, and it seems to be working out. Aideuis seems to be somewhat correct, in that I started converting one starter into white with KA A.P. flour and the mass, while showing some bubble, has slowed down and on last was a bit more soupy than rising. My all-rye starter seems to be more lively.
I have not seen a consistant doubling and I think that has to do with the water to flour mix I am feeding. I use cup measures, because (a) my scales don't really work anymore, and (b) it is much easier and less messier to scoop. The last few feedings my "real" measureing scoops have been dirty so I've been eyeballing. One thing I've been doing is cutting down on water, since I think the stuf is too watery. (This from following all the written instructions). So in rebellion to my baking elders, I have left their instructions behind. I just put in my amount of flour and then put a little less water in to make it firmer.
Question:
How long should I keep the keep my starters out before fridging? Is two weeks too long? I'm at a week out...
Thanks.
"How long should I keep the keep my starters out before fridging? Is two weeks too long? I'm at a week out..."
You can keep it out forever, as long as you keep feeding it. If you refrigerate, it will take a feeding or two to get the starter up to speed. I do refrigerate and I take out a portion of refrigerated starter and add equal weights of flour and water; mix; and allow to ferment for about 6 to 10 hours. I then again add equal weights of flour and water (this would be three times the original starter weight, each) and allow it to ferment for another 6 to 10 hours. The starter is now ready to go.
It is a good idea to feed the mother starter before returning it to the refrigerator.
Ford