Sourdough experts-- did i kill my stater?

[Soliloquy]

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]

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]

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]

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]

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]

Make sure you post how it turns out!

[Soliloquy]

It's looking pretty this morning!

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[Soliloquy]

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]

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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[Lady Grey]

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

[Soliloquy]

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]

Originally Posted by Soliloquy

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 ----------

Originally Posted by Lady Grey

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.

[Lady Grey]

Thank you Christa!

Sorry for the thread hijack Lisa.

[Soliloquy]

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 ----------



Getting another sponge ready for tomorrow.

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[HuggaBuggaMommy]

Looks great!