When I put the first ingredients together I found the battle too soggy after 2 days knowing that the atmosphere is kinda ho. How to fix that and retain the consistency or it doesn’t matter
I bought your hard copy book but am still having a hard time troubleshooting my starter. I had a really active starter, but decided to start putting it in the fridge for budget and baking needs. My process was feed 1:5:5 (or so) and throw in. Wait a week, pulled out and let rest in counter. It would usually rise well overnight and smell good, to which I would use majority in the morning and then feed again 1:5:5 and put back in fridge straight away.
Right now, after a few months of doing this I am noticing the start coming out of the fridge is taking a lot of time to activate. Small bubbles, little smell to it, no real domed-rise, like I used to see. My bread has been lackluster. Have this whole time I been diluting the starter by not feeding it straight out of the fridge? Seemed like I could just use it as-is without waste.
The last time I left it on counter for a few days and started feeding it lower ratios and daily. I really don’t want to get back into this habit. Last night I took it out of fridge and it again barely rose (but is small bubbles). I am probably going to have to feed a few times before use again because there is no real smell to it at all. I don’t see rise when in the fridge; we keep it relatively on the cool side, so I always expect it should have enough food outside of fridge to rise when it warms up…is that not the case? Does feeding and putting in cold temps mean it could be hungry coming out with no rise inside the fridge and if so wouldn’t a different “hungry” smell start if it truly was starving?
Why do some videos says 8 days while others says much less? As for me i used enriched weat and it failed to rise, n9t sure why, i even eventually added some sugar
So you can make sourdough starter without a sourdough enzyme or something? It’s made from regular flour? So is it bread? Flour is all purpose flour is it bleached? Is it unbleached flour what is the best to use? I’m a beginner beginner beginner.
My mom used to use a liquid yeast plant, I remember every week she would pour half out, add water pinch of salt and flour, she kept this going until she needed to use it for her bread. If she used it, she would never use all the plant but always left a quarter in her glass container. She would follow the process if her weekly plant after use. The sour yeast looks nothing like I remember and I’m desperately trying to find out what she did to keep this yeast plant active in the 1970’s, 1980’s. Sadly she has dementia now and cannot remember how she did this 🥲
43 Comments
You can read more on the starter process in my free book: https://www.the-sourdough-framework.com/Makingasourdoughstarter.html
Can you make gluten free sour dough?
Do keep adding wheat flour or regular flour
Would it work if temperature at place 16 degrees c ?
I never know how much starter I should use making a bread?
Mine smelled like rotten eggs
Does it go in the fridge?
No yeast is needed?
My starter seems super dry compared to yours? Like my flour is absorbing the water too much?
Do you add yeast ?
This is too much maths
i amde bread using starter but it taste tooo sour
Should I discard all but 50g of the starter everyday?
Don't forget to pray!
When I put the first ingredients together I found the battle too soggy after 2 days knowing that the atmosphere is kinda ho. How to fix that and retain the consistency or it doesn’t matter
So we don't need yeast at all ?
Sour dough wronge
A small dose will make you sick
Family if bacteria
😂
Did you have to discard any of this before day 2 ?
Rye flour and some water you boiled potatoes in without any salt. More complex.
Do we use wheat flour or just refined flour
How much do you need for one loaf?
Its alive 👍🏻
Riot shotguns won’t work here. Tanks. Yeah that MIGHT work.
Do you follow seven days of your sourdough starter?
I bought your hard copy book but am still having a hard time troubleshooting my starter. I had a really active starter, but decided to start putting it in the fridge for budget and baking needs. My process was feed 1:5:5 (or so) and throw in. Wait a week, pulled out and let rest in counter. It would usually rise well overnight and smell good, to which I would use majority in the morning and then feed again 1:5:5 and put back in fridge straight away.
Right now, after a few months of doing this I am noticing the start coming out of the fridge is taking a lot of time to activate. Small bubbles, little smell to it, no real domed-rise, like I used to see. My bread has been lackluster. Have this whole time I been diluting the starter by not feeding it straight out of the fridge? Seemed like I could just use it as-is without waste.
The last time I left it on counter for a few days and started feeding it lower ratios and daily. I really don’t want to get back into this habit. Last night I took it out of fridge and it again barely rose (but is small bubbles). I am probably going to have to feed a few times before use again because there is no real smell to it at all. I don’t see rise when in the fridge; we keep it relatively on the cool side, so I always expect it should have enough food outside of fridge to rise when it warms up…is that not the case? Does feeding and putting in cold temps mean it could be hungry coming out with no rise inside the fridge and if so wouldn’t a different “hungry” smell start if it truly was starving?
What am I doing wrong!?
So i fed mine for 5 days already, it has doubled in size within 10 days and is bubbly can i use it?
And after i use it how do i maintain so i still have my starter
I’m in America I believe 50 g is the equivalent of 10 teaspoons or 3 tablespoons in 1 teaspoon is that correct?
الجو حار جدا عندي وتفاعلت بحلول يومين
I have tried 3 different times with 3 different methods and it never ever ever looks like this. What am I doing wrong?
what is previous day
Don't you need to introduce a certain type of bacteria?
My starter doesn't react after couple of days. Is is because of the flour? I am using soft wheat flour.
And also, should I keep the lid tight or a bit loose?
Brother water is measured in liters not grams
Loaf
First can I use whole wheat flour and I don't want to discard it any alternative !?
Why do some videos says 8 days while others says much less? As for me i used enriched weat and it failed to rise, n9t sure why, i even eventually added some sugar
i live in kuwait ( a hot country) do i leave it in a dark dry place in kitchen or the fridge
Hi
So you can make sourdough starter without a sourdough enzyme or something? It’s made from regular flour? So is it bread? Flour is all purpose flour is it bleached? Is it unbleached flour what is the best to use? I’m a beginner beginner beginner.
My mom used to use a liquid yeast plant, I remember every week she would pour half out, add water pinch of salt and flour, she kept this going until she needed to use it for her bread. If she used it, she would never use all the plant but always left a quarter in her glass container. She would follow the process if her weekly plant after use. The sour yeast looks nothing like I remember and I’m desperately trying to find out what she did to keep this yeast plant active in the 1970’s, 1980’s. Sadly she has dementia now and cannot remember how she did this 🥲
Hello I bought robin good flour . I started the sourdought starter and it seeds not to rise no bubbles .what am I doi g wrong ? Thanks
Didn't say if use room temperature water or warm water.
After I mix the first 50 g of whole wheat flour in the first 50 g of water. Where do I put it? You just jumped to day two without saying