I have a question about my sourdough starter…?
So I made a basic starter with flour and water on Sunday night, and this morning (Tuesday) it is already bubbling all the way to the top. I guess nothing is wrong, I am just wondering if it is Ok to use because all the website I looked at said it would take at least four or five day or even a week to bubble up.
So far so good. You have captured some beasties. More than likely it is the good bacteria that is getting started, as it takes a lot longer to develop the yeast colony. The bacteria to yeast ratio in a starter is quite a difference. The job of the bacteria is to establish an acidic environment favorable to entice the yeast in and to grow. Too often people think they’ve captured yeast already and are ready to bake. Think “Fool’s Gold”. The activity of the bacteria fools people like that. It does take a week to 10 days for good yeast activity so the sites you read were correct, BUT the bacteria cause a bubbling and rise early in the game… They didn’t tell you about that. Interestingly, you can actually make some things with just the bacteria reaction if you use a base such as baking soda for something like crumpets already. Just don’t be *fooled* into thinking or letting someone tell you it is the yeast this early in the game. LOL
Keep going, be an active *parent* to your new baby. It is worth the work and oh what an adventure!
If you want to compare to some pictures and learn some science behind sourdough, see http://www.squidoo.com/sourdoughstarter.
how do you make and maintain a sourdough starter?
When I make mine I generally keep it in a old amyo jar with a few holes poked in the lid, and for the first 1-2 weeks I let it sit on the top of the frig to keep it warm and let it develope, then I keep it in the frig and feed it once a week, when developng it I make 2 tablespoon of flour and a teaspoon of sugar and enough water to make a paste, and it stir it, and then allow it to sit, after it has gotten it initial rise and has been “born”.
It keeps for months and can be cut and redone, after you use some. If it goes liquid or smell really yeasty, just add flour and water to break it down.
I made a sourdough starter for the first time a couple days ago. On the first night it was rising and bubbling rapidly, then the next day it had settled down and was making small bubbles. Over the second night ot looks like it had separated. After I mixed it (i mix it three times daily), the starter looked alright again. My question is this normal? Thanks
Yes, as the little beasties use up the nourishment, the resulting product is that liquid you see.. Called hooch. If you want to see and compare you starter, check out http://www.squidoo.com/sourdoughstarter. Lots of good info and science behind it there.
I have a sourdough starter, now how do i make a basic bread?
Ok, so i have my sourdough starter… But no recipe. 🙁 . i just want to make a basic round sourdough loaf. Anybody have any good (basic) recipes? i would really appreciate it 🙂 . And by the way, do all of the recipes have added yeast, i thought that the yeast was already in the starter.
Recipes would be appreciated,
* 1/2 cup milk
* 2 tbsp shortening
* 2 tbsp sugar
* 1 tsp salt
* 1 cup sourdough starter
* 2-3 cups bread flour
1. In small saucepan, scald milk and shortening. Set aside and allow to cool until lukewarm.
2. In large bowl, add sugar and salt. Pour in warm milk and melted shortening. Stir until sugar is dissolved.
3. Mix in starter.
4. Add flour, 1/2 cup at a time, until dough is too thick to be mixed with wooden spoon.
5. Turn dough out on floured board and begin to knead for 10 minutes, adding flour when dough gets sticky.
6. Put dough in greased bowl and turn over so that dough top is greased. Cover and let rise in warm place for 90 minutes.
7. Punch down dough. Cover bowl and let rise a second time for 30 minutes.
8. Punch down dough. Turn onto board and knead for about 3 minutes.
9. Shape dough into a round loaf. Place on greased baking sheet. Cover and let rise for 60 minutes or until double in size.
10. Preheat oven 400 degrees F.
11. Using a sharp knife, slash an X on the bread top. Bake for 40 minutes or until bread sounds hollow when tapped on.
what happens if you don’t put baking powder in muffins?
My sister is making muffins and one of the ingredients needed is baking powder, so I have a question, what happens if you DON’T use baking powder on muffins? Will the results stay the same? Or different?
Without either baking powder, yeast, sourdough, or some combination of baking soda and an acidic ingredient, it won’t rise. At best you would have a cookie or cracker.
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