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Making a Sour dough Starter from Sourdough bread dough

breadmaking's picture
breadmaking

Making a Sour dough Starter from Sourdough bread dough

Hi please help

...with all time am not able to make a sourdough starter. After putting it in a loaf pan it sink in.

As someone had mentioned to try getting some sourdough starter from a bakery.

There is cobbs bakery who has given me some sourdough - meaning a loaf of the dough (unbaked).

Is it possible to make a starter taking a small portion of the dough and adding flour and water to it?.

Please let me know appreciate your  kind help TFL

Davey1's picture
Davey1

Anything is possible. Take a small amount of dough - add water and flour - wait. How much is added is up to you - but keep it thick and give it time. How long it takes depends on too many things to list. Enjoy! 

GaryBishop's picture
GaryBishop

I bet it works. Say 10 grams of dough + 10 grams of flour + 10 grams of water. See what happens. 

breadmaking's picture
breadmaking

Thank you very much Garybishop and Davey1 looking forward to trying this process - appreciate your kind help

breadmaking's picture
breadmaking

Thank you very much Davey1 and Garybishop looking forward to trying this process - appreciate your kind help

Abe's picture
Abe

Is to pinch off a piece of dough after the bulk ferment, before shaping. As long as this isn't a par baked dough an is definitely a raw sourdough dough then it will work.  

breadmaking's picture
breadmaking

Thank you Abe, the bakery instead of baking the bread they gave me the raw dough in a plastic bag and charged me for a loaf of SD bread.

So the dough would have all the ingredients in it ready to bake at the bakery, including the comm. yeast and SD which bakeries use. This is what i understand.

thank you again

 

Abe's picture
Abe

Then it'll work. It sounds like they make a hybrid dough with sourdough starter + comm yeast. So it isn't 100% sourdough. However it has sourdough starter in it so if you take some dough and maintain it like a sourdough starter it'll be a sourdough starter. 

You can keep it dough like consistency or turn it into a liquid starter. Or you can use it to make another dough and keep some of that dough back as starter for next time. 

I wonder why they couldn't just give you a bit of their starter. Why in dough form? Unless they don't make it in that particular bakery and receive it themselves from a flagship bakery in dough form for them to bake with. 

Anyway it is my understanding that even if you start off a starter using comm yeast and maintain it like a sourdough overtime it'll become a sourdough starter as Lactic Acid Bacteria take up home. But if they say it has starter already in it then it'll be good from the start.