January 8, 2011 - 5:44am
sour dough seed culture
I am new to this site but have been trying to make a sour dough seed culture using Peter Reinhart's pineapple method. I have read other questions posted here but they do not seem to be the same as my problem. I am on day 5 and my starter has not done anything since the begining. I used pineapple juice and rye flour the first day and switched to Unbleached bread flour (King Aurthur's) the 2nd day as instructed. I have not seen any bubbles or any sign of fermentation. Room temperature is about 65-68. I have read that this may not be warm enough. If that is the case are there any suggestions on how to keep it warmer without raising the temperature in the house?
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In truth, it is Debra Wink who created the pineapple juice method, not Peter Reinhart. Mr. Reinhart published it and I believe credits DW in one of those publications.
Your questions may have already been answered in Debra's Pineapple Juice Solution post which can be found here
As to how to create a warmer environment, the top of your refrigerator is most likely warm, as is an oven with the light on. If you have a gas oven that is not electronic ignition, put a room thermometer inside and check the temp. The pilot light produces some warmth and that might work for you. Just remember to take out that thermometer before you use the oven!
Thanks for your reply. I apologize for my mistake of not crediting Debra Wink for the Pineapple method. I will try the refridgerator for warmth since I do not have a gas oven. What is the ideal temperature? I am starting from scratch because I didn't really know what to do with the one I first attempted to make. I didn't know if I should feed it (how much?) or wait to get some kind of fermentation before continuing.
Hi again, Debbie.
I think you will find these step-by-step instructions helpful. They're based on Debra's method.
Good luck - and be patient!
Great instructions. Thanks for sharing. I like the fact that they use just 2 tablespoons flour to start. I will try it if the second one I already started doesn't work.
Like you, I was trying to get a new starter up and running in cool temperatures and blaming the lack of warmth for the lack of growth. Until, that is, I noticed some very tiny print on the label of the pineapple juice about the chemical preservatives it contained. Mystery solved!
Since pineapple juice is not as common as other juices here in South Africa, I went down to the local fruit and veg shop, bought a pineapple, and used the juice from that. The starter was thriving in four days even though my house temperatures at the time were cooler than yours are now!
The problem that I had may not be the same as the problem you presently have but I would suggest that you check your pineapple juice to see if it is perhaps an executioner, rather than a nurturer, for your starter.
Paul
I'm having the same issue and nothing seems to work.
If I've still got no activity after a week, should I just start over?
I hesitate responding here because I am very new to all of this. I just know that before I found this site I used a method of starting a starter from scratch from a book titled The Handmade Loaf by Dan Leopard. It worked just as described.
You might look for other methods and consider it all an experiment...which is what I have done.
I don't know where your are located but I also sent away for some starter called Carl's Sourdough Starter (Google for address) to see what it was like. It came dried and I revived it and it is much stronger than my previous starter. It is the one I am currently 'experimenting' with. I am able to see first hand that an older starter IS stronger than a newer one and this particular starter is supposed to have traveled the Oregon Trail with Carl....
Just my experience that I thought I would toss in...
I too am using the pineapple method. It is my understanding that BBA time table might not be correct for many people. I know for me it was not. It took 7 days till I got a rise. From what I have read this is normal so do not sweat it. Sourdough takes awhile to get going the longer the better. If it get going to fast it will not be good for bread as those that take longer to work.
I was having a similar problem, however I was not using the pineapple juice method, just flour and water (I followed the directions from Tartine Bread). After 4 days with no activity I did some research here and elsewhere and decided to throw in 6 crushed grapes, half a tsp of white vinegar, and I switched from tap water to spring water. Within 2 days I had bubbling, doubling starter. I've now baked 6+ loaves with good results.