Your Questions About Sourdough Starter Container

Mary asks…

What did I do wrong with my newly made sourdough starter?

The second day it was about to overflow the container so I transferred it to a larger container and now it there isn’t much there. Did I mess it up transferring it to larger container?

sourdough answers:

It is possible that there is nothing wrong with your starter. Sourdough starters are a living collection of yeasts and bacteria. During the second day the activity in your container was probably at its peak with lots of carbon dioxide gas being produced. When you transferred the starter to the new container you knocked out a lot of the gas. There wasn’t as much food left for the started to bubble up once again.

Try refreshing your started to see if it is still active. If the smell is yeasty and tangy, try baking with it. Sourdough starters can be surprisingly resilient.

Michael asks…

I just begun a grape sourdough starter for sourdough bread. It calls to strain grapes next day.How do I strain?

How do I strain the grapes?? What does that mean?

sourdough answers:

You can tie the grapes in a piece of cheesecloth before crushing them, You can even tie a string to then and place the string over the top of the container that the starter is in.

Maria asks…

does anyone have a recipe for a friendship cake using starter and every week you some fruit and then you divid

when the 4th week come you divide up the starter and bake a cake and give starter to all your friends.

sourdough answers:

Amish Friendship Cake

“Always save 1 cup of starter for your next cakes, then start with day 2 of the starter instructions instead of having to start a new starter each time. You can also give some starter to friends, or sourdough starter can be used in place of the Friendship Starter.”

INGREDIENTS
1/2 teaspoon active dry yeast
1 fluid ounce warm water
1 tablespoon white sugar
1 tablespoon distilled white vinegar
1/2 teaspoon salt
3 cups all-purpose flour
3 cups milk
1 cup sourdough starter
2/3 cup vegetable oil
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 eggs
1 cup white sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped walnuts
DIRECTIONS
To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.
To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.
Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety

Sandra asks…

When your fermenting fruit it start out at the bottom of the jar so how do you know when fermenting is done?

Serious awnser please don’t be a smart ass about it

sourdough answers:

Usually when the foam subsides, and when you stir it the faint alcohol aroma is not as strong, like making sourdough starter for bread, it best to let it sit ad room temperature for 7-10 days and then in to the frig, make sure it is done or one morning you may open the frig and have mess when the container explodes, I have never heard of this, I use the wire topped closure sealing jars, when on the counter or frig top, I cover with 2 layers of cheese cloth and some string, plastic wrap with some hole poke in is fine to.

Nancy asks…

why is my chocolate Amish friendship cake green?

I made an Amish Friendship cake today with devil’s chocolate pudding, dutch cocoa and chocolate chips. When I cut into the cake the bottom half was green. It tastes fine, but I don’t understand why that would happen. Does anyone know?
There was no vinegar in the recipe…maybe the fermentation?

sourdough answers:

It is the white vinegar, it can have a bleaching or whiting effect on pudding and dutch coca. But if it taste good eat it!

Amish friendship cake

INGREDIENTS

* 1/2 teaspoon active dry yeast
* 1 fluid ounce warm water
* 1 tablespoon white sugar
* 1 tablespoon distilled white vinegar
* 1/2 teaspoon salt
* 3 cups all-purpose flour
* 3 cups milk
* 1 cup sourdough starter
* 2/3 cup vegetable oil
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 3 eggs
* 1 cup white sugar
* 2 cups all-purpose flour
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract
* 1 cup chopped walnuts
DIRECTIONS

1. To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.
2. To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.
3. Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

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