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View Full Version : Sourdough experts-- did i kill my stater?


Soliloquy
04-11-2014, 09:03 AM
I mixed dehydrated starter per the directions. Put it in the oven overnight with the light on. For about an hour before I went to bed, the temp in the oven was 80°, perfect. I get up this morning to see it had risen to over 100°. I fed it anyway but is there any hope? There are a few bubbles ...

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HuggaBuggaMommy
04-11-2014, 09:16 AM
It should be fine. I've done the same thing with no problems. This is day one? It's very early for bubbles, so I wouldn't expect much of anything. Usually somewhere between day 4 and day 7 you'll see it really take off!

Soliloquy
04-11-2014, 10:25 AM
:ty I'm going to keep feeding it. Fingers crossed!

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---------- Post added at 10:25 AM ---------- Previous post was at 10:24 AM ----------

It was really bubbly last night ...

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HuggaBuggaMommy
04-11-2014, 10:31 AM
There is usually an initial surge of bubbles but that isn't yeast growing yet. It is the initial bacteria of sourdough. (But not the sybiotic kind you want.)


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Soliloquy
04-11-2014, 01:19 PM
That makes sense!

This is the fourth or fifth time I'm trying. These directions are very different from any other so I'm hopeful. She's having me fed it "on cue" which is turning out to be every ninety minutes. Good thing I'm staying home today.

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HuggaBuggaMommy
04-12-2014, 04:46 AM
Make sure you post how it turns out!

Soliloquy
04-12-2014, 11:03 AM
It's looking pretty this morning!

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Soliloquy
04-15-2014, 04:27 PM
I've been reducing & feeding it frequently since Friday and it seemed ready this morning. So i followed the recipe for bread. It is still on the first rise and it's been almost 6 hours. It is rising but s l o w l y. I know sourdough takes longer but I'm wondering if I tried too soon. The directions said it would take about 72 hours for full activation.

And I have it in a spot that is 82° so it's warm enough.

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Soliloquy
04-16-2014, 12:26 PM
This morning is had doubled in size! It took almost 24 hours but it has an awesome sour flavor and the longer it ferments, the less gluten it has!

In the oven right now. Can't wait! :yum

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Lady Grey
04-16-2014, 12:55 PM
Hey sourdough folks.... what resources would you recommend for a newbie? I've baked tons of bread but not done any fermenting....

Soliloquy
04-16-2014, 01:38 PM
I've tried catching my own starter multiple times but always ended up with mold, eventually. I finally ordered a dehydrated culture from www.sourdoughbreads.com. Her directions have me feeding it a lot more during the activation period than any other method I've seen. You'll go through lots of flour during the 3-4 days you're getting it active. I used inexpensive flour for that and saved my organic bread flour for actual bread.

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HuggaBuggaMommy
04-16-2014, 01:56 PM
This morning is had doubled in size! It took almost 24 hours but it has an awesome sour flavor and the longer it ferments, the less gluten it has!

In the oven right now. Can't wait! :yum

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Sounds good. You'll probably need less time as the starter matures. Mine usually takes about 3-4 hours to double. I actually don't like "sour" sourdough all that much, so if I want to ferment it longer, I'll do it in the fridge, usually about 3 days, and it helps prevent the sour taste but gives depth of flavor through the long (and slowed) fermentation.

Make sure you post a picture!

Oh, do you plan to leave it out and feed daily, or stick it in the fridge and feed weekly?

---------- Post added at 04:56 PM ---------- Previous post was at 04:50 PM ----------

Hey sourdough folks.... what resources would you recommend for a newbie? I've baked tons of bread but not done any fermenting....

This is a great site: http://www.sourdoughhome.com If you go to "Sourdough Starter Primer" and then "Starting a Starter," you'll have three possible techniques. I *highly* suggest reading through the site, though. Great information there. :rockon

I used this technique when I made my first starter: http://www.wildyeastblog.com/2007/07/13/raising-a-starter/ It's still going strong almost two years later. It did take about 7 days before it was ready.

Lady Grey
04-16-2014, 02:16 PM
Thank you Christa!

Sorry for the thread hijack Lisa. ;)

Soliloquy
04-16-2014, 02:30 PM
No problem! The more questions asked the more info shared!

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---------- Post added at 02:30 PM ---------- Previous post was at 02:22 PM ----------

http://img.tapatalk.com/d/14/04/17/pe6yme9a.jpg

Getting another sponge ready for tomorrow.

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HuggaBuggaMommy
04-16-2014, 03:18 PM
Looks great!

Soliloquy
04-16-2014, 03:38 PM
I could've let out go longer in the second rise but we were hungry. :lol

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HuggaBuggaMommy
04-16-2014, 04:32 PM
I could've let out go longer in the second rise but we were hungry. :lol

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BTDT. :giggle

Soliloquy
04-17-2014, 09:52 PM
http://img.tapatalk.com/d/14/04/18/u8usa8us.jpg

Two more loaves today. These much faster than the batch yesterday. I'm still trying to get that chewy texture that I love.

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ECingMama
04-17-2014, 10:58 PM
Yummy!!!

HuggaBuggaMommy
04-18-2014, 01:37 PM
Two more loaves today. These much faster than the batch yesterday. I'm still trying to get that chewy texture that I love.


They have more rise, too.

Chewy on the inside, or out?

Bread is such a challenge; it never comes out the same loaf to loaf.

Soliloquy
04-18-2014, 02:52 PM
I like it really chewy & sour on the inside. Dh says it's the best sourdough he's ever eaten so I'll leave it be for awhile.

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MamaSam
08-30-2014, 01:07 PM
I started a starter last Sunday and ran out of room today so instead of dumping it,I'm trying bread with it, think it'll work?

King Arthur recipes call for fed starter..they say to pour off a cup before feeding and to throw it away or give to a friend or make waffles..any idea why?

I'm out of room again after feeding so what should I do:shrug3

And some recipes still call for yeast or baking powder..why?

Sorry for all the questions..I'm new