DEMO: How to Make a Sourdough Starter

[Leah's Kitchen]

I'm on my 7th day and going well so far. I added the vinegar this morning when I fed it since for the past couple days it has slowed down It has started up bubbling again so its going well! I have been feeding it with whole wheat flour instead of unbleached and I was just kind of wondering if that is ok.
Leah

[Donna M.]

Yes, it is fine to feed it with whole wheat flour. It will produce a more sour starter than white flour. I often feed mine a mixture of white and white whole wheat. Your starter won't care what kind of flour you feed it, as long as it gets fed

[Leah's Kitchen]

I have noticed that it has a very strong sour smell to it, so maybe I will try doing half white and half wheat like you said. I'm on my 11th day. It hasn't started doubling in volume yet. (It will grow from 4oz to about 6oz.) The vinegar that I added on the 6th day did revive it. I will update you if anything changes.

[Chef Tweaker]

Leah's Kitchen wrote:
I have noticed that it has a very strong sour smell to it, so maybe I will try doing half white and half wheat like you said. I'm on my 11th day. It hasn't started doubling in volume yet. (It will grow from 4oz to about 6oz.) The vinegar that I added on the 6th day did revive it. I will update you if anything changes.

I would think the sour-er the better! I have yet to get a starter to taste as sour as storebought.

[Donna M.]

Leah's Kitchen wrote:
I have noticed that it has a very strong sour smell to it, so maybe I will try doing half white and half wheat like you said. I'm on my 11th day. It hasn't started doubling in volume yet. (It will grow from 4oz to about 6oz.) The vinegar that I added on the 6th day did revive it. I will update you if anything changes.

You may need to thicken it up a little more to get it to double. In the early stages it is beneficial to have a wetter consistency to get the yeast started, but once it is active it's actually better to have it a little thicker.

[Donna M.]

Chef Tweaker wrote:

Leah's Kitchen wrote:
I have noticed that it has a very strong sour smell to it, so maybe I will try doing half white and half wheat like you said. I'm on my 11th day. It hasn't started doubling in volume yet. (It will grow from 4oz to about 6oz.) The vinegar that I added on the 6th day did revive it. I will update you if anything changes.

I would think the sour-er the better! I have yet to get a starter to taste as sour as storebought.

If you want the storebought sourdough taste, all you need to do is add 1/4 tsp. of powdered citric acid. I call it "fake" sourdough flavor This is why so many people who have eaten store-bought sourdough are surprised to find that homemade wild yeast sourdough does not have that pucker-you-up sour taste. It can have a subtle sourness to it, but in a different way than the breads made with additives for sourness.

[Leah's Kitchen]

Donna M. wrote:

Leah's Kitchen wrote:
I have noticed that it has a very strong sour smell to it, so maybe I will try doing half white and half wheat like you said. I'm on my 11th day. It hasn't started doubling in volume yet. (It will grow from 4oz to about 6oz.) The vinegar that I added on the 6th day did revive it. I will update you if anything changes.

You may need to thicken it up a little more to get it to double. In the early stages it is beneficial to have a wetter consistency to get the yeast started, but once it is active it's actually better to have it a little thicker.

I thickened it this morning (the 12th day) added about a tablespoon or two more of flour. I also added half white and whole wheat. I think I like it less sour; I'll have to experiment though!

[Leah's Kitchen]

It doubled in volume today. What do I do next? Do I just look for a recipe to use it in? If so do you have any good ones to suggest? Thanks for your help!

[Donna M.]

Basic Sourdough Bread is a good beginner recipe. I have many others posted, also. None of them are particularly difficult. This recipe is one of the faster ones to make since it takes quite a large amount of starter and it doesn't require an overnight fermentation. Good luck!

[Leah's Kitchen]

Thank you!

[Leah's Kitchen]

So when I proof it do I want to turn it into dough when the proofed starter is at its peak height or after it has gone back down...or does it matter?

[Donna M.]

You always should use it when it is at its peak, if possible. If you let it proof overnight and it has already fallen, then go ahead and use it because it is still fresh, but your dough will take a bit longer to rise.

[Leah's Kitchen]

I did it and it turned out really well!! I let it proof for about 9 hrs so by the time I used it it was just about an hour or two past peak but it had not fallen yet. The bread turned out great and it rose very well. I'm so glad I stuck with it this time and thanks a lot for your help! Now I've got to go do the reviews!

[Katzen]

Woo Hoo, Leah!!!! I'm so glad it turned out!

Your Mistico Teammie,
Kat

[Leah's Kitchen]

Katzen wrote:
Woo Hoo, Leah!!!! I'm so glad it turned out!

Your Mistico Teammie,
Kat

Thanks Kat! I'm so glad to find out that it is actually as easy as everyone was saying it was! Nice to see you on here too!!