re: Sourdough Bread Eaters

Last year I bought a dry Sourdough Cukture from Kensington, which is supposed to date back to the 1800’s. I got started with it and it was progressing really well and then it just died. I contracted the company and they talked me though it and it turns out it was that I was using tap water and the chlorine is likely the culprit. They were suoer nice and sent me a new starter at no charge. I just haven’t gotten back into it. I may get it going over the holidays when I’m home.

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Last year I bought a dry Sourdough Cukture from Kensington, which is supposed to date back to the 1800’s. I got started with it and it was progressing really well and then it just died. I contracted the company and they talked me though it and it turns out it was that I was using tap water and the chlorine is likely the culprit. They were suoer nice and sent me a new starter at no charge. I just haven’t gotten back into it. I may get it going over the holidays when I’m home.

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I’ve always used Baton Rouge tap water. Not sure where you are located and chlorine content and I don’t know what BR’s is but it works fine for me. I’ve heard that and know people that use distilled or filter so I guess it depends on the tap water you have available.

Buy a couple gallons of distilled water and give it a shot and see what happens.

After about 4 or 5 feedings that 1800 Kensingtons turns into 2025/26 dpd901’s

Once you have fed and discarded to where it’s all flour you have added it’s your starter from there on out.

If you don’t want to keep it up after it’s mature toss it in the refrigerator and come back to it in a few weeks. Give it a couple of good feeds and get to baking.

My starter flour is 50% hard white 50% hard red wheat and when I want to make it really eat I add about 10% rye. It just gets voracious and the smell is amazing.

I just made one for tomorrow that is 250 grams starter, 2500 grams tap water and 3500 grams starter flour.

That is a 1:10:14 ratio and it is stiff. I will be able to use it all day tomorrow then build off of it for Thursdays breads.

I read/build my ratio as starter, water, flour.

Some read as starter, flour, water. Doesn’t matter as long as you know how whoever you are following labels it.

Get it out and get going. Keep the thread posted on the progress.