Comments on: How I Maintain My Sourdough Starter http://www.wildyeastblog.com/2007/09/29/maintain-starter/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 29 Jul 2010 15:23:43 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Susan http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-14452 Susan Fri, 18 Jun 2010 13:00:17 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-14452 Ang, it sounds as if you might need to feed your starter a bit more at each feeding. If you're currently feeding, say, 1:3:3, try 1:4:4. Ang, it sounds as if you might need to feed your starter a bit more at each feeding. If you’re currently feeding, say, 1:3:3, try 1:4:4.

]]> By: Ang http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-14451 Ang Fri, 18 Jun 2010 12:43:11 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-14451 I've had my starter going for about a week and half now. It has a pleasantly sour odor and the roasted marshmallow texture, and it doubles in twelve hours, but it also has a ton of foamy bubbles on top at the end of that time. Is that a problem that needs to be corrected? I've only baked once with it, before it was ready. Thanks, you have a wonderful site! I’ve had my starter going for about a week and half now. It has a pleasantly sour odor and the roasted marshmallow texture, and it doubles in twelve hours, but it also has a ton of foamy bubbles on top at the end of that time. Is that a problem that needs to be corrected? I’ve only baked once with it, before it was ready. Thanks, you have a wonderful site!

]]> By: Susan http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-14322 Susan Mon, 07 Jun 2010 06:11:22 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-14322 Gabrielle, you only need to stir the starter enough so that the flour and water are thoroughly incorporated, but I don't think that if you mix a little beyond that you are in too much danger. Robert, for a more sour bread, try using a stiffer starter (lower hydration) and/or feeding less often (but you will need to feed it larger meals in this case) and/or using a greater proportion of starter in the dough. Gabrielle, you only need to stir the starter enough so that the flour and water are thoroughly incorporated, but I don’t think that if you mix a little beyond that you are in too much danger.

Robert, for a more sour bread, try using a stiffer starter (lower hydration) and/or feeding less often (but you will need to feed it larger meals in this case) and/or using a greater proportion of starter in the dough.

]]> By: Robert A http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-14321 Robert A Mon, 07 Jun 2010 05:49:25 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-14321 Susan, great blog. I'm going to try your feeding proportions, but I'm wondering if your starter produces a tart flavored bread. My starter produces a wonderful, soft, moist crumb but almost no sour kick, despite refrigerator retardation on the first or second rise. I'm really trying for more sourness. Would appreciate any comments. Susan, great blog. I’m going to try your feeding proportions, but I’m wondering if your starter produces a tart flavored bread.

My starter produces a wonderful, soft, moist crumb but almost no sour kick, despite refrigerator retardation on the first or second rise. I’m really trying for more sourness. Would appreciate any comments.

]]> By: Sourdough bread starter, ‘Becacine’ is back « Cooking by instinct http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-13856 Sourdough bread starter, ‘Becacine’ is back « Cooking by instinct Tue, 04 May 2010 19:37:49 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-13856 [...] How to maintain a starter now, where I will be spending the next few hours to read and read and read. May 04 day 5 1h30pm detail of starter alive and well [...] [...] How to maintain a starter now, where I will be spending the next few hours to read and read and read. May 04 day 5 1h30pm detail of starter alive and well [...]

]]> By: Sourdough starter for bread making « Cooking by instinct http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-13819 Sourdough starter for bread making « Cooking by instinct Fri, 30 Apr 2010 19:50:35 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-13819 [...] April 30, 2010 by labelleaurore Link on how to start and maintain it : sourdough starter (homemade yeast) [...] [...] April 30, 2010 by labelleaurore Link on how to start and maintain it : sourdough starter (homemade yeast) [...]

]]> By: Sourdough Culture Medium « Linguina http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-13738 Sourdough Culture Medium « Linguina Tue, 27 Apr 2010 02:20:59 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-13738 [...] so beautiful, though, it’s worth dealing with the sourdough starter. Fortunately, Susan gives directions for starting your own [...] [...] so beautiful, though, it’s worth dealing with the sourdough starter. Fortunately, Susan gives directions for starting your own [...]

]]> By: Gabrielle http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-13458 Gabrielle Fri, 26 Mar 2010 12:59:42 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-13458 Pls. entertain this anal-retentive question: is it possible to stir a starter too much? I feed my starter 2 times a day - is it possible to affect bread results by overmixing? Okay, so I am in love and totally fascinated with my beasties... what are your thoughts? Pls. entertain this anal-retentive question: is it possible to stir a starter too much? I feed my starter 2 times a day – is it possible to affect bread results by overmixing? Okay, so I am in love and totally fascinated with my beasties… what are your thoughts?

]]> By: Angie@Angie's Recipes http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-13201 Angie@Angie's Recipes Sun, 28 Feb 2010 12:48:57 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-13201 Susan, I must grin when I read "This is bread, not birth control". How true! I very often pretended my rye starter is actually a white one when I need some white levain to bake some bread. I like to follow my instinct too. Well, not all the time works out fine though.... I sometimes use the discarded starter to make the pizza dough, or sometimes just adding them to the commercial yeasted bread dough for the sake of getting more flavour and aroma. Sorry for being so blahblahblah.... Angie Susan, I must grin when I read “This is bread, not birth control”. How true! I very often pretended my rye starter is actually a white one when I need some white levain to bake some bread.
I like to follow my instinct too. Well, not all the time works out fine though….
I sometimes use the discarded starter to make the pizza dough, or sometimes just adding them to the commercial yeasted bread dough for the sake of getting more flavour and aroma.
Sorry for being so blahblahblah….

Angie

]]> By: Karen Peterson http://www.wildyeastblog.com/2007/09/29/maintain-starter/comment-page-1/#comment-13131 Karen Peterson Mon, 22 Feb 2010 22:23:54 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-13131 Thank you so much for the advice. I'll read your site more thoroughly and I'm sure I'll get better at this. Much appreciated. Sincerely, Karen Thank you so much for the advice. I’ll read your site more thoroughly and I’m sure I’ll get better at this. Much appreciated.
Sincerely,
Karen

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