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    You are in: Home / Community Forums / Breads & Baking / DEMO: How to Make a Sourdough Starter
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    DEMO: How to Make a Sourdough Starter

    Go to page << Previous Page  1, 2, 3 ... 8, 9, 10, 11, 12  Next Page >>
    Sat Jul 11, 2009 9:14 pm
    Regular "Line Cook" Poster
    I just started this starter yesterday and the flour I have is All Purpose flour 100% organic. Will this work? This is my first time ever making a starter. I'm excited to make my sourdough!
    Sat Jul 11, 2009 9:49 pm
    Forum Host
    It should... I would suspect the flour is unbleached - that's what you should be using, not bleached flour (learned that the hard way - although I think it just delayed my starter)... and bottled water (regular bottled water, not distilled - I learned that the hard way, too!)

    Hope that helps - and good luck with it - I've been so thrilled with my starter(s) since I got going with them a couple of months ago!

    Kat wave.gif
    Sat Jul 11, 2009 10:02 pm
    Regular "Line Cook" Poster
    Yes it is unbleached and not bromated (whatever that means)
    Thanks for the quick reply!!
    Sat Jul 11, 2009 11:09 pm
    Forum Host
    In case you're curious... Bromate in Bread?

    So I'd say it's a good think it's not bromated! icon_wink.gif
    Donna M.
    Sun Jul 12, 2009 1:51 am
    Forum Host
    Hollyetz, your starter may take longer to activate if you are using only white flour. The reason for that is most of the yeast cells live on the outside of the grain kernels (the bran) and most of this is sifted out and removed in white flour. There will still be some yeast cells in the white flour, but far less. If you can get some rye flour or whole wheat flour, it would be better. I buy it at a health food store that sells it in bulk so I can buy in very small quantities. They just weigh it out and charge you for however much you have in the bag. Good luck with the starter!
    Tue Jul 21, 2009 6:03 pm
    Regular "Line Cook" Poster
    Well I broke down and ordered some starter. Actually two. One from and I send for the Oregon Trail starter. My starter was looking like it should and bubbling but it wouldn't rise. It started to smell different also. Not sure. Oh well. I think I'd rather have one that's been growing for awhile already! Excited to get them!
    Sun Jul 26, 2009 11:38 pm
    Regular "Line Cook" Poster
    Can I use bread flower to feed the starter?
    Secret Agent
    Fri Mar 05, 2010 5:59 am Groupie
    I don't know if this has been covered or not but the reason to use bottled or filtered water is that chlorine is detrimental to yeast doughs. I learned this a million years ago in Home Ec from the lovely Mrs. Groton in Kubasaki High who would whack your hand with a wooden spoon faster than your Grandma when she caught you stealing penny candies from her grocery store.

    SA icon_eek.gif
    Essie Jane
    Fri Apr 16, 2010 10:56 am
    Semi-Experienced "Sous Chef" Poster
    Hi! I just started my starter 2 days ago. I have fed it once since then and it is about 5 hours until it is supposed to be fed again. I used whole wheat flour and orange juice (not from concentrate.) Both yesterday and today there has been a thin layer of liquid on top of the starter. Yesterday I just fed it again when I saw the liquid, but now it is several hours until I should feed it again, so I thought that I'd ask. icon_smile.gif
    So what do you do about the liquid???

    Thanks!!!!! icon_biggrin.gif
    Fri Apr 16, 2010 12:42 pm
    Forum Host
    I usually stir it in, some people pour it off. This is hooch, which develops when the yeasties have eaten everything there is to eat in the flour. It sounds like you might need to feed more often. Discard half the starter, and add twice as much flour and water. So, if you have 1/4 cup of starter left, add 1/2 cup each of flour and water - this should give your yeasties more to munch on.
    Essie Jane
    Fri Apr 16, 2010 10:29 pm
    Semi-Experienced "Sous Chef" Poster
    Okay, I discarded all but 1/4 cup of the starter and added 1/2 cup each of flour and water. That was about 6-8 hours ago. Now, there is more liquid. Just to clarify - what do I do when this happens every time? Just stir it in? Feed it again? I'll be feeding it several times a day then....
    BTW, there are some bubbles, but it is not like - foamy yet. Just some bubbles on top....

    Sat Apr 17, 2010 4:04 am
    Forum Host
    It;s actually a good sign, that you gave a lot of yeast activity. Yup, just repeat.
    Donna M.
    Sun Apr 18, 2010 12:29 am
    Forum Host
    In the first few days the layer of liquid is probably just separation of the flour and water. There isn't much fermentation or yeast activity going on at this point. Stir the mixture well every few hours to mix it back in.

    Don't be surprised if you get some activity now and then it appears to be dead for a couple of days. This is normal. The first bubbles that you see are not really yeast--just bacteria. I have found that on the average it isn't until about day 8 that you will actually see real yeast growth. The temperature of the area the starter is kept will have a large effect on when the yeast wakes up. Just be patient and keep feeding!
    Thu Oct 21, 2010 8:29 pm Groupie
    About a year ago a friend gave me essentially a starter for Amish friendship bread. The starter was fed equal amounts of flour and milk and a tablespoon of sugar. I'm curious if I could build my starter with milk instead of the pineapple juice? I've already got it going (day 4) with the pineapple juice so at this point, I'm just curious.

    Thu Oct 21, 2010 9:25 pm
    Forum Host
    Did you add the pineapple juice to your Amish starter or did you start a new starter as per this thread? I was not quite sure from your question.
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