Sourdough starter is reacting too quickly?
Ok. So I live in the California Bay Area and I decided to try making sourdough starter for bread. I left it all day today in my apartment and it looked like it was mainly liquid and not much else. I swapped out half the stuff for flour and water, but it’s only been 3 hours and it looks like it needs changed again. Should I change it every time it gets frothy or should I let it sit? It’s my first time trying this.
No you do not need to change it so often, it should sit for at least a day.
How can I get sourdough starter in the UK?
I’d love to be able to make sourdough bread, but I know it’s usually passed between friends and family and not easy to get going on your own!
I have 2 ways for you to make a sourdough starter.
If you already make bread save a lump of uncooked dough about the size of your fist, put it in a bowl and leave in a warm place for 3 or 4 days. It should smell sour but not nasty.
Add 500 g flour and 400 ml warm water. Mix well to make a sloppy batter, cover and leave in a warm place for 24 hours. It can then be used to make bread.
If you are going to make bread regularly, save enough of your starter to fill a jam jar, cover tightly and leave in a cool place until you make your next bread. It should keep for up to a week. Use the rest of the starter to make your bread.
Each time you make bread, use the reserved starter to make the batter and keep back a jar full for next time.
The starter should be bubbly when you use it.
This should be enough to make 2 loaves using 1 k flour
If you want to make a starter from scratch.
Mix together 100g/4oz flour & 100ml/4fl oz water.
Cover and leave at room temperature for 24 hours.
Stir in another 100g/4oz flour & 100ml/4fl oz water.
Cover and leave at room temperature for 48 hours.
Stir in 100g/4oz flour and 100ml/4fl oz water and leave in a warm place for 24 hours or until required for bread making.
I can’t remember where I got this from, it may have been a self sufficiency book.
Hope it’s clear enough and is what you’re after.
Is a brownish color in the water ok when making sauerkraut?
It doesn’t smell bad or anything(actually smells fairly mild) and I’ve had it fermenting since mid December(about 5 weeks). The only thing I could find is that dark brown sauerkraut is rotted, but it doesn’t smell rotten at all. Sourdough starter gets that darkish liquid too, I’m wondering if it’s the same thing. I used part kosher and part iodized salt because I ran out of kosher if that makes any difference to color.
Does this sound about right?
ITS FERMINTATATION, THATS WHY ITS BROWN. COOK IT UP. AND YOU’LL BE PLEASED WITH THE FLAVOR. THE SALT AS A PRESERVATIVE.
Making Kilju from absolute scratch, need homemade yeast. How to extract it?
I am making this from scratch and I am stuck on the yeast. I know yeast is found in “sourdough starters” which is basically flour and water, and I know it is found on grapes. My only question is how do I extract it so it is almost exactly store bought yeast (species doesnt matter).
Also, if there are any other ways to collect or extract yeast that would be very helpful. I already know how to make the sugar from fruits so this is my only obstacle.
You can’t make an equivalant of storebought yeast at home… Its too complicated to do
some people brew by using dried rice (has some yeast) or a slice of bread, and just float it in the brew… But its a gamble what will be the results.
What’s the best sort of container for starting and storing a sourdough starter?
I was thinking of making it in an open Kilner jar and sealing the jar for storage in the fridge, but I’m not sure whether it needs air circulating when its dormant. Should I just use an open topped jar and cover it with cloth or clingfilm in the fridge?
This site tells how to manage your sourdough starter.
Check it out…
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