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 Mon, 06 Oct 2008 19:56:33 +0000 http://wordpress.org/?v=2.6.1 By: Devlyn http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4749 Devlyn Wed, 17 Sep 2008 21:28:31 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4749 Just as an update, I took my starter out of the fridge on Monday after being gone for so long (I'll be baking up a storm this weekend), and it's already doubling after a few hours without any issues. I'm amazed! Ciabatta, here I come! Just as an update, I took my starter out of the fridge on Monday after being gone for so long (I’ll be baking up a storm this weekend), and it’s already doubling after a few hours without any issues. I’m amazed! Ciabatta, here I come!

]]> By: mark http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4660 mark Sun, 07 Sep 2008 05:12:14 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4660 Thanks - great blog - so many recipes and idea out there, it's hard for the beginner! I gave birth to my first starter 5 days ago, bio yoghurt, organic apple juice and a few grapes (i know, I know LOL). Anyway, after 2 days WOW, amazing smell, fermentionville, and I was beating but not feeding (my recipe didn't mention this). Now he seems dead, still smells good, but dormant at best. I've followed your advice and tried dumping 90% of it, and went with 10g starter and 50g water and 50g plain flour.. fingers crossed for the resurrection! Thanks - great blog - so many recipes and idea out there, it’s hard for the beginner! I gave birth to my first starter 5 days ago, bio yoghurt, organic apple juice and a few grapes (i know, I know LOL). Anyway, after 2 days WOW, amazing smell, fermentionville, and I was beating but not feeding (my recipe didn’t mention this). Now he seems dead, still smells good, but dormant at best. I’ve followed your advice and tried dumping 90% of it, and went with 10g starter and 50g water and 50g plain flour.. fingers crossed for the resurrection!

]]> By: Susan http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4525 Susan Mon, 25 Aug 2008 01:43:34 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4525 Anna, I've always (knock on wood) had very good luck with starters. However, if I had one with colorful things growing in it, I'd chuck it. Anna, I’ve always (knock on wood) had very good luck with starters. However, if I had one with colorful things growing in it, I’d chuck it.

]]> By: Anna at Mediocre Chocolate http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4497 Anna at Mediocre Chocolate Thu, 21 Aug 2008 05:55:38 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4497 I have been reading everything I can about taming the wild yeast...I am a devotee of Straight Dough for my sandwich breads, but I love crusty, flavorful loaves just as much. I think I am ready to embark on a new "pet" project, and your blog has really encouraged me. You make it very accessible. Thank you for that. Quick question--have you ever had a starter go bad on you? How did you know? I have been reading everything I can about taming the wild yeast…I am a devotee of Straight Dough for my sandwich breads, but I love crusty, flavorful loaves just as much. I think I am ready to embark on a new “pet” project, and your blog has really encouraged me. You make it very accessible. Thank you for that. Quick question–have you ever had a starter go bad on you? How did you know?

]]> By: Susan http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4428 Susan Thu, 07 Aug 2008 01:00:35 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4428 devlyn, if it were me I'd just leave it in the fridge and revive it when I returned. Your mileage may vary. Good luck! devlyn, if it were me I’d just leave it in the fridge and revive it when I returned. Your mileage may vary. Good luck!

]]> By: devlyn http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4425 devlyn Thu, 07 Aug 2008 00:19:51 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-4425 I'm a bit paranoid, as I am on day 3 of getting my starter going (it's been good so far), but I'll be on holiday for 16 days in a few weeks... can I leave it in the fridge for that long, or should I attempt to have my cat-checker feed it at some midway point? Thanks for the inspiration, btw. ^_^ I’m a bit paranoid, as I am on day 3 of getting my starter going (it’s been good so far), but I’ll be on holiday for 16 days in a few weeks… can I leave it in the fridge for that long, or should I attempt to have my cat-checker feed it at some midway point?
Thanks for the inspiration, btw. ^_^

]]> By: David http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-3320 David Mon, 05 May 2008 16:28:16 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-3320 Hello Susan, I have been baking bread for several years with commercial yeast using preferments, with pretty good success by now. But I just made my first wild yeast starter and was hungrily looking for information about starters, and Googled 'Wild Yeast' and there you were! Thanks for this great, helpful blog (I almost typed glob). BTW I made my starter from scratch, using KA organic whole wheat flour and pineapple juice. I was surprised to see a few bubbles by the end of the first day. By day four I had an amazingly bubbly starter, so now I'm ready to take the plunge and bake. Your blog, successes and fail... partial successes alike, is very encouraging. I see now that the amount of starter one actually uses is relatively quite small and am rethinking my refreshments. Again, thanks for setting a great example and helping teach the world about wild yeast! Hello Susan,
I have been baking bread for several years with commercial yeast using preferments, with pretty good success by now. But I just made my first wild yeast starter and was hungrily looking for information about starters, and Googled ‘Wild Yeast’ and there you were!

Thanks for this great, helpful blog (I almost typed glob). BTW I made my starter from scratch, using KA organic whole wheat flour and pineapple juice. I was surprised to see a few bubbles by the end of the first day. By day four I had an amazingly bubbly starter, so now I’m ready to take the plunge and bake. Your blog, successes and fail… partial successes alike, is very encouraging. I see now that the amount of starter one actually uses is relatively quite small and am rethinking my refreshments.

Again, thanks for setting a great example and helping teach the world about wild yeast!

]]> By: Helen http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-2811 Helen Wed, 05 Mar 2008 19:27:19 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-2811 I think there's something in the whole shaking of the starter and water to incorporate oxygen. I've been doing it that way this week, and I've had to keep the plastic container slightly open, because otherwise the top blows off, and that's never happened before. Also, it cleans off the sides, so you have more control over how much starter you have in the container (less clinging to the sides over time, which could make a fair difference when trying to get only 10 g of starter). I prefer to think of dumping the starter as "setting it free." I think there’s something in the whole shaking of the starter and water to incorporate oxygen. I’ve been doing it that way this week, and I’ve had to keep the plastic container slightly open, because otherwise the top blows off, and that’s never happened before.

Also, it cleans off the sides, so you have more control over how much starter you have in the container (less clinging to the sides over time, which could make a fair difference when trying to get only 10 g of starter).

I prefer to think of dumping the starter as “setting it free.”

]]> By: Susan http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-1914 Susan Sat, 29 Dec 2007 16:28:06 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-1914 Lonely Kitchen, I refrigerate my starter when I'm out of town, then revive it with about three days of feedings before using it again. Dan, thanks! Good luck with the Norwich SD, let me know how it turns out. Lonely Kitchen, I refrigerate my starter when I’m out of town, then revive it with about three days of feedings before using it again.

Dan, thanks! Good luck with the Norwich SD, let me know how it turns out.

]]> By: Dan http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-1912 Dan Sat, 29 Dec 2007 15:46:49 +0000 http://www.wildyeastblog.com/2007/09/29/maintain-starter/#comment-1912 Fantastic Blog, thank you for such clear, concise directions, and explanation of the "why" as well. Beautiful breads,too. The Norwich Sourdough will be my first attempt at one of yours tomorrow...I hope. I'm trying to convert from Peter Reinharts feeding schedule in BBA to something similar to yours and my starter seems a bit slower than usual so far. Thanks again & looking forward to the Norwich Sourdough. Fantastic Blog, thank you for such clear, concise directions, and explanation of the “why” as well. Beautiful breads,too. The Norwich Sourdough will be my first attempt at one of yours tomorrow…I hope. I’m trying to convert from Peter Reinharts feeding schedule in BBA to something similar to yours and my starter seems a bit slower than usual so far. Thanks again & looking forward to the Norwich Sourdough.

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