December 24, 2011 - 1:25am
sourdough starter drying out
Hello all
It's been a while since i've posted on this site, i always find the best informationa and advice here. I've been practicing a few ways with making a starter. Used pineapple juice in one of them, Peter Reinharts technique. All his recipes have been working for me and has been a great inspiration. Although i think when making a starter it should be simple just flour and water. After a week of feeding daily it has started to form a crust on the top every morning when i check on it, then i have to mix it to get it back to a thick batter. I tried not putting on the lid tightyl and it still does this. What is the best way to store you starter?
Ghazi
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Hi, Ghazi! and welcome back.
I store my starter in a glass cup and encase it in a mini loaf size plastic bag with a zip. Link is here.
Alternatively, i use a regular plastic container (transparent) , invert it on the cup and strap it on with a rubber band.
I only keep small amount of starter in a small jam jar, putting it in a fridge after refreshed.
thanks for your replies. I am starting a new one with water and flour and going to keep feeding it regularlry for first week. fingers crossd. Lumos, amazing bread on yiour page, loving the big air holes and wet interior . well done
Thanks, ghazi. That was the bestest ever baguette I made years ago in my early days of 'serious' bread making. It's the best tasting one, too .....and I can't remember how I made it! :p
Good luck with your new starter!
Hello
When making a wheat based starter can i use all purpose flour instead of strong bread flour? What i have done is started it off as a rye starter and now want to change to wheat.
ghazi
im sure this will be fine that was a bit of a stupid question. I now have two starters going and have put a damp cloth over each, and seems to beworking better.
That is one i look forward to make one day. Baguettes are known to be tricky though
Everything about it was scrumptious