August 29, 2014 - 1:13am
My first sourdough culture
I just wanted to share my first starter and see if anyone can provide me with hints and tips.
I first started it 2 weeks ago with white flour at 100% hydration and some white wine vinegar. It started making shy bubbles after day 2 but not until I fed it whole wheat flour on the 5th day did it rise and over flooded its container.
I kept adding whole wheat till now except one addition of rye which did not react and 24 hours passed with no bubbles visible.
Now I am planning on using this starter at night for my preferment and will keep photos and posts updated
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Be careful with the jar you're using for your starter. If you close it up tight, it has the potential to shatter from all the fermentation gasses and become a fragmentation device. It would be a shame to lose your starter from such an oversight.
I didn't quite understand, I shouldn't close the jar? I'm still new and the information on the web keep conflicting
Fermentation produces CO2 (which is what makes bread rise). That is why you mustn't seal any container in which you're fermenting anything, lest it will crack or, worse, explode. Beverages (beer & wine) -- different. But you still have to be careful (ask any brewer -- home bottling can be dangerous!).
I grow levains in mason jars, little Cambros and Tuperware-style plastic containers -- the straighter the sides the better (easier to remove levain, and to clean) -- and always make sure not to seal the lid. Let 'em breathe.
Cheers,
Tom
Just remove the rubber seal from the jar and you can close it without issue. I use the same type of jar. With the seal removed it will allow the starter to breath or degas and will keep the starter from drying up.
Thank you all for the tips, I kinda figured it out yesterday and removed the rubber from the seal after feeding