April 3, 2017 - 7:43am
Question About Nancy Silverton's Grape Starter Method
Hi Everyone!
I'm trying out Nancy's method with grapes. The picture attached is at Day 4.
My question is, when I decide the fermentation is done (likely another two days), should I pour the liquid (I'm assuming that's the hooch) on the bottom out? Should I mix it in with the slurry above it, or is that the ready starter above it?
Thanks in advance :)
R.
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Separation than hooch. Probably overly hydrated. I'd stir it in and thicken up.
All looks perfect to me. Usually by now there is a period of calm which is nothing to worry about but yours seems to be going strong. If it does calm down then slow down your feedings. Otherwise carry on.
Hi Lechem! So I haven't fed it yet, this is still the initial starter making process. So in your opinion I should stir the separation liquid in and give it a couple of more days?
but all is going very well from where I'm sitting and I really shouldn't confuse you. I'd say continue with what you're doing and follow the recipe. That separation is nothing much to be concerned about.
You say it's day 4 and this is still the original build. Is this normal for the recipe? And what is the plan or day 4 and onwards?
Disregard!
who advise without any idea of what you are trying to accomplish. I would tell you to read and reread the recipe and instruction as written in the book. Day 4 calls for refreshing the culture with regular feeding not to begin till day 10. Nancy's methods have been both criticized and adored but if you follow the instruction closely it will produce a wonderful starter. It uses a lot of flour and certainly there are shorter and easier methods but I know first hand this one works. Silverton is both maniacal and obsessive when it comes to perfection but there lies the genius and success in her ways.
Hey Fotomat :) I don't have the book. I've been following a recipe which I've stumbled across a number of times online: http://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306
There's also this video of her's: https://www.youtube.com/watch?v=fXvVpSg16Bo
What would you recommend for me to do per Nancy's original instructions?
they give you a summary that is not really helpful. I sent the detailed instruction to you via email. Good luck!!
I would assume that's a starter of which those giving advice have accomplished. Methods may vary but the science is the same. With many so called recipes one doesn't need to try every one to advise.
Nancy Silverton's starter was the first sourdough starter that I used. I found I was keeping too much starter and it was too much hydration, to suit me.
I now strongly recommend Debra Wink's Pineapple Juice Solution. Search in the search box (upper right of this page) for "pineapple juice solution, part two". All of the yeast and lacto-bacteria come from the grain and the pineapple juice is simply to adjust the pH of the medium.
Ford
roicarthy,
I, too, used Nancy's book for my first starter; and, as I recall, yours appears to be ahead of schedule.
What I would do, is continue as instructed, but pull off a few tablespoons from the most active area, and simply begin feeding a 100% mix.
Looks to me like it might just take off, and be ready for baking in a few days.
Just a thought, hope it helps.
Steve
Hey Steve--So I've decided to stick to the instructions and ride this sucker out... Fed it on day 4 and now, per Nancy's instructions, I'm just keeping an eye on it until Day 10 :)
it is important that you experience the whole process, grape-to-starter; and, begin baking with that background.
Likely the first loaf you will attempt will be her Basic Loaf; Country White; but here is a video of an olive loaf adaptation of that versatile recipe.
https://www.youtube.com/watch?v=9kPu2tzOlHg
Good luck, and yes I still recall the anticipation of that first bake, so I know what you're feeling.
Steve
one. I think Abe is right. it may not be hooch. Hooch usually separates and moves to the top since alcohol is much lighter than than water water. So alcohol on top, then water then the solid stuff on the bottom is the usual way it separates. . What you have is kind of backwards. With the air bubble all in the top part perhaps the gluten matrix of the flour is holding in the CO2 very well making it lighter than the water and alcohol below? I always stir what ever separates out - back in- and I don't think you can go wrong with that.
Happy starter making
I’m having the opposite problem. I followed the directions exactly and the first day there was a layer of liquid on the top. I’m now on day 3. When I woke up this morning the starter had consumed the liquid but now that I’m home the liquid is back. Normal or weird? I have to top it up tomorrow and it has a yeasty smell but maybe slightly alcoholic as well. It’s really hard to tell when I don’t know what I’m looking for. Any advice would be appreciated!
have gotten started and are getting ready for big action. Yeast will actually stir the starter once they are active. Try splitting the starter and increasing (double) the flour amount in one to thicken up the starter. Let them both peak and start to level out and sink a little before feeding or adding more flour.
The temperature greatly influences the phases. What temp is the "to be" starter?
Today is the 4th day so I should be doing the first top up. I’m thinking things may have gotten a head start because while I tried to keep the temperature between 70-75 as indicated, it’s been pretty hot lately and I think it may have been above 80 for a day or so.
Thank you for your advice! I think the Silverton recipe book says to pour off all but 1 lb and 2 oz and add flour and water 4 days in.
Happy starter starting, sounds like we'll be seeing a loaf on schedule.
first of all, I very much appreciate your advice! On Thursday I am supposed to start my regular feedings for 4 days at 3x a day. I realized I may not be home this day. Can I leave it one more day or should I put it in the fridge and bring it back up to room temperature when I’m ready to feed it?
On Wednesday, then pop it into the fridge and take it out a day later to resume the feedings. Chilling will give you the time you need to slow down the starter and skip over Thursday. Cover and label with all the "do not touch" warning labels you can muster! :)
Mini
hi mini,
ive made a terrible mistake. It was the second day of feeding today and I poured off all but 1.2 lbs of starter. Next I was supposed to add a half lb of water and 5 1/2 ounces of flour. I added a lb of water instead so I doubled the amount of flour since I couldn’t remove the water from the starter. Did I ruin it? :(
Thats a lot of starter. I don't think you hurt it. More likely the opposite. Be ready to use a good portion when it ferments. And...let the starter tell you it is ready. It may take a wee bit longer with a larger feeding (or smaller amount of starter, however you want to look at it.). How old is it now?
Put a bowl under it so it won't make a mess. Be ready to bake with it. Have your recipe handy and use up some of that starter.