starter taking too long?

guvna

Smoking Fanatic

Original poster

May 25, 2008

345

10

Fairfax, VA

• Mar 23, 2009

• #1

so, i'm trying my hand at some sourdough. i've had the starter going for a week now. it smells pretty good but it doesn't seem very pungent. how do i know when it's done? my house is usually below 70* and i think that's delaying the process. i can hardly wait!!!

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Mar 23, 2009

• #2

Your starter is probably ready to go right now. You may not get the expected intense sour smell for awhile. The older your starter gets, the better it smells. If you want to check it, mix up a small batch (just warm water, starter and more flour), and let it set overnight. If it's bubbly in the morning, you're good to go. Good luck.

 

guvna

Smoking Fanatic

Original poster

Thread starter

May 25, 2008

345

10

Fairfax, VA

• Mar 23, 2009

• #3

thank you!

 

roo-b-q'n

Fire Starter

May 21, 2008

36

10

• Mar 24, 2009

• #4

Do you have bubbles around the edge of your bowl? If so you should be good to go.

How did you go about making your starter? What were your steps?

 

irish

Fire Starter

Sep 15, 2008

53

10

Maryland

• Mar 24, 2009

• #5

Chlorinated water? You might want to start over with bottled water.

 

bbqboy

Newbie

Mar 11, 2009

1

10

• Mar 27, 2009

• #6

Newcomer here. How do you make a starter batch for sour dough bread? Thanks in advance.

 

drlouis

Smoke Blower

Feb 16, 2008

113

11

• Mar 27, 2009

• #7

never use metal utensils in your starter. I'm not sure why, but I've read it repeatedly

 

guvna

Smoking Fanatic

Original poster

Thread starter

May 25, 2008

345

10

Fairfax, VA

• Mar 27, 2009

• #8

yes, i did use tap water. i wasn't thinking about the fact that city water is treated. it's all bubbly though, and is smelling good; do you really think i should start over? i heard about the metal utensil thing too, i just didn't think it would matter... thanks for the input!

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Mar 27, 2009

• #9

Sourdough starter is nothing more that flour and water. There are other methods, but the simplest is to mix one cup of warm water with one cup of flour. Make sure you use a non metallic bowl. Let set a room temperature stirring once a day and within a week you should have your starter.

BTW, stop on over at roll call and introduce yourself. We like to hear about your experience, where you're from, type of equipment you use, etc.

 

roo-b-q'n

Fire Starter

May 21, 2008

36

10

• Mar 30, 2009

• #10

If it is reacting and smells good, I would toss half of it and put in half the amount of the original amount of flour and 1/2 the amount of the original amount of water (use bottled water). This will refresh/renourish it and it will be fine to use. Or you could use the amount you will be throwing out and make a loaf of bread.