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Old 04-16-2014, 01:56 PM   #12
HuggaBuggaMommy
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Default Re: Sourdough experts-- did i kill my stater?

Quote:
Originally Posted by Soliloquy View Post
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!

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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 ----------

Quote:
Originally Posted by Lady Grey View Post
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.

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