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Started By
Message
Making a Sourdough Starter
Posted on 3/31/20 at 7:56 am
Posted on 3/31/20 at 7:56 am
I am making a sourdough starter for the first time. I am not a baker but I want to give this a shot. Started it yesterday using this recipe.
Reading through the comments I see people talking about "feeding the starter" although the recipe doesn't mention it.
Again, this is all new to me. Do I need to feed this? Feed with equal parts water and flour? Sugar? Do I need to discard some when I add more?
Please help
Reading through the comments I see people talking about "feeding the starter" although the recipe doesn't mention it.
Again, this is all new to me. Do I need to feed this? Feed with equal parts water and flour? Sugar? Do I need to discard some when I add more?
Please help
5
Posted on 3/31/20 at 8:01 am to mylsuhat
Posted on 3/31/20 at 9:57 am to mylsuhat
Yeah, I replied in the other thread.
You need to feed it 2x daily.
What you have is not a starter, it is a preferment.
AllRecipes is crap.
You need to feed it 2x daily.
What you have is not a starter, it is a preferment.
AllRecipes is crap.
Posted on 3/31/20 at 9:58 am to hungryone
I am realizing this
Going to use this for the first bread and start a starter today or tomorrow
Going to use this for the first bread and start a starter today or tomorrow
Posted on 3/31/20 at 10:06 am to mylsuhat
A few GOOD bread/baking websites to help you along:
Sourdough guide from King Arthur Flour: LINK
The Perfect Loaf, a guy's sourdough-focused personal website that is a fantastic resource: LINK
The Fresh Loaf, an online forum of bread bakers, from hardcore to absolute newb. A few are from LA. Lots of nice people who will answer your dumb questions and help troubleshoot your failures: LINK
I'd start with the King Arthur guide, as it is solid and basic.
Don't wait until tomorrow to start the starter: get off the couch, go mix 1/3 cup water and 1/3 cup flour in a mason jar. That's it. This afternoon, pour out all but 2 T and add a fresh 1/3 cup water and 1/3 cup flour. You can spend the hours in between feedings reading all those resources above....
Sourdough guide from King Arthur Flour: LINK
The Perfect Loaf, a guy's sourdough-focused personal website that is a fantastic resource: LINK
The Fresh Loaf, an online forum of bread bakers, from hardcore to absolute newb. A few are from LA. Lots of nice people who will answer your dumb questions and help troubleshoot your failures: LINK
I'd start with the King Arthur guide, as it is solid and basic.
Don't wait until tomorrow to start the starter: get off the couch, go mix 1/3 cup water and 1/3 cup flour in a mason jar. That's it. This afternoon, pour out all but 2 T and add a fresh 1/3 cup water and 1/3 cup flour. You can spend the hours in between feedings reading all those resources above....
Posted on 3/31/20 at 10:10 am to hungryone
quote:en route. I have regular, unbleached, al purpose flour. I don't need Rye Flour for this?
Don't wait until tomorrow to start the starter: get off the couch, go mix 1/3 cup water and 1/3 cup flour in a mason jar.
ETA: Done. 1/3 cup flour, 1/3 cup bottled water; in an old Thai Soup Takeout container
This post was edited on 3/31/20 at 10:21 am
Posted on 3/31/20 at 10:13 am to mylsuhat
Posted on 3/31/20 at 10:58 am to mylsuhat
Rye is fine, part whole wheat is fine. So is regular, unbleached, AP flour. Wait until this evening, discard about half, feed it again.
You're on your way. Don't be disappointed, though, if all you get is bubbles and it's not doubling even after a week of feeding 2x daily. I strongly encourage the use of a bit of pineapple juice if you have some. The secondary bacterial growth can crowd out the yeast for a loong time. I don't know if it's our climate (ie, flour stored on shelf or warehouse is fairly moist here in the coastal south) that encourages the bad bugs over the yeast or what.
You're on your way. Don't be disappointed, though, if all you get is bubbles and it's not doubling even after a week of feeding 2x daily. I strongly encourage the use of a bit of pineapple juice if you have some. The secondary bacterial growth can crowd out the yeast for a loong time. I don't know if it's our climate (ie, flour stored on shelf or warehouse is fairly moist here in the coastal south) that encourages the bad bugs over the yeast or what.
Posted on 3/31/20 at 9:19 pm to mylsuhat
I love the breadmaking explosion. Hat hit me up if you have questions
Posted on 4/1/20 at 10:41 am to mylsuhat
This is perfect timing for this thread. I'm in. Lets all make this bread. I'm interested in sourdough boules and classic baguettes.
Posted on 4/1/20 at 10:53 am to thedrumdoctor
quote:
I'm interested in sourdough boules and classic baguettes.
I've been striving for the perfect batard lately.
I wish Imgur was working for me because I finally got a one I liked this weekend.
Posted on 4/1/20 at 11:06 am to BlackCoffeeKid
What is your issue with Imgur?
Posted on 4/1/20 at 11:23 am to mylsuhat
For the past month or so when I hit "Upload" in the app it just won't ever get through processing it.
I've tried deleting and downloading the app to no avail.
I've tried deleting and downloading the app to no avail.
Posted on 4/1/20 at 12:45 pm to BlackCoffeeKid
Do you have an account? If so, check online to see if it is there. I've seen the upload bar get 'stuck' a lot but it usually ends up having uploaded
Posted on 4/2/20 at 11:23 am to mylsuhat
Okay, I pulled my starter out of suspended animation and refreshed it a couple times yesterday. This morning, I mixed a levain that’s gonna sit until 12:30, when I will mix the dough. If you’re following along at home, it’s Mauritzio’s My Best Sourdough Loaf recipe from The Perfect Loaf website ( see it here LINK. He calls for a mix of bread and AP, all I’ve got is AP. But I generally like the texture of AP with high hydration loaves anyway, so it will be fine.
I might even get bored enough to post a photo or two.
I might even get bored enough to post a photo or two.
Posted on 4/2/20 at 1:39 pm to hungryone
I just started a bread w/ the original (not real) starter
Mixed 100g starter, 8g salt, 250g water, 394g flour (used AP because I don't have bread and it's sold out)
It's now sitting for 2 hours, will fold and let sit for 2 more hours
Mixed 100g starter, 8g salt, 250g water, 394g flour (used AP because I don't have bread and it's sold out)
It's now sitting for 2 hours, will fold and let sit for 2 more hours
Posted on 4/2/20 at 5:53 pm to mylsuhat
In the fridge until tomorrow
ETA: seemed a little bit “wetter” than I expected from the stuff I read online but all in all I’m excited
This post was edited on 4/2/20 at 5:54 pm
Posted on 4/2/20 at 7:45 pm to mylsuhat
Wetter is better. The two loaves I just shaped were pancakes. They will proof overnight in fridge, look like sad little lumps when I score, but somehow, always have awesome oven spring and look great in the end.
Posted on 4/2/20 at 8:38 pm to hungryone
quote:
Wetter is better.
I completely agree.
Posted on 4/3/20 at 10:29 am to BigPerm30
Starter needs more time
I am excited to let it cool and consume though
I am excited to let it cool and consume though
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