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Sourdough from Birth...

Discussion in 'Breads' started by Xendau, Sep 27, 2018.

  1. Xendau

    Xendau Meat Mopper SMF Premier Member

    As I have not had my own levain or sourdough starter for a few years and was inspired by @oldsmokerdude 's thread "Sourdough Asiago Bagels" (see link):

    https://www.smokingmeatforums.com/threads/sourdough-asiago-bagels.280031/

    I recalled how much I enjoyed baking with living yeast. How much better the bread tastes, how much better it is on the mouthfeel, how much better it looks. So I have decided to start a diary thread of my walk to hopefully great sourdough starter (levain). Then into some successful and I'm sure some unsuccessful breads. :)

    As most, if not all of you reading this know yeast is a living creature... starters/levains can live for years, decades, even longer if properly cared for. Like a pet, well more like a plant, it needs to be watered and fed.

    In an attempt to curb any confusion, I want to let anyone reading this know I will be using the word levain often. This is simply a French word for starter. But for my journey in this thread, Starter (Sourdough Starter) will be the portion of my creature I will keep. Levain will be the portion I will use in the making of any breads.

    Just getting to a mature stater will take approximately 9-10 days, maybe more if I screw up, miss a feeding, or something of the likes.
     
    Last edited: Sep 27, 2018
  2. Xendau

    Xendau Meat Mopper SMF Premier Member

    Day 1 - 09/26/18 @ 6:30pm - 85* in kitchen:

    First the ingredients: Bob's Red Mill Organic Whole Grain Dark Rye Flour (Stone Ground) & Water (distill, purified, filtered)

    Tools: Mixing container, kitchen scale, storage container, spatula

    The whole grain rye just has so many more microorganisms, it does help the process along.

    The "stuff":

    092618 - SD Starter 1.jpg

    Weighing the Rye Flour (100 grams) out... I use a 60/40 water mix, but you can do a 50/50 mix if you like. I will do 50/50 mixes when feeding, which will be every time from after this initial creation.

    092618 - SD Starter 2.jpg
    Tare your scale after weighing the flour. So you can just add the water.

    Weighing the water (150 grams) out... (make sure your water is about 80*)

    092618 - SD Starter 3.jpg

    Mix well...

    092618 - SD Starter 4.jpg

    Place into storage container... (I will be changing storage containers to something more appealing to look at soon)

    092618 - SD Starter 5.jpg

    Place into larger container... (when it begins to ferment, it will grow, and if you dont place it in a larger container, it will make a mess)

    092618 - SD Starter 6.jpg

    Cover lightly with a lid... (In the first few pics I was going to use cheese cloth, but I decided to just use the container lid)

    092618 - SD Starter 7.jpg

    At this point let it sit for 24 hours in a moderately temperature room 75* - 85* with 80* being ideal.

    Will post pics tomorrow of the starter after 24 hours and when I feed it tonight. Be good all!

    Day 2 - 09/27/18 @ 6:45pm - 80* in kitchen:

    Picked up some Organic All Purpose Flour to mix with the Rye Flour for the feedings of the Starter:

    This is what the starter looked like @ 6:45pm... (24 hours after making)

    092718 - SD Starter 2.jpg

    092718 - SD Starter 1.jpg 092618 - SD Starter 7.jpg
    (Ref: 24 hours earlier)​

    NOTE: I did not take a pic of me portioning out the starter. Place 75 grams of the original starter in a clean container & discard the rest.

    Feed 1: 50 grams Rye Flour + 50 grams Organic AP Flour...

    092718 - SD Starter 4.jpg
    (Sorry guys, forgot to take the 100 gram pic with the Organic AP Flour)


    Now add 100 grams bottled water...

    092718 - SD Starter 5.jpg


    Mix flour/water mix and add it to the 75 gram portioned starter in the new container.

    092718 - SD Starter 6.jpg

    092718 - SD Starter 8.jpg

    Lid loose on top... let sit for another 24 hours...


    (Okay, okay... let's peek at it 12 hours later... 9/28/18 - 6:30am)

    092718 - SD Starter 9.jpg

    092718 - SD Starter 10.jpg

    [In best Austin Powers voice....] "Yeah baby!"

    Cant wait to get home and see... I fear it may go over the small container. Well thats what the second container is meant to catch.

    Tune in tomorrow... same Bat time, same Bat channel...
     
    Last edited: Sep 28, 2018
    link likes this.
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    FEED ME, SEYMOUR!
     
    Xendau likes this.
  4. WaterRat

    WaterRat Meat Mopper

    I've been wanting to try this myself so I'll be watching the thread! Good info about the whole grain rye having more critters in it. ;)
     
    Xendau likes this.
  5. Xendau

    Xendau Meat Mopper SMF Premier Member

    LOL... Exactly!

    @WaterRat - Im not so worried about the sourdough starter... its the bread Ill be making. lol

    I look forward to any comments, advise, or info from one and all!
     
  6. link

    link Smoking Fanatic SMF Premier Member

    This is great, thanks for posting this.
    Link
     
    Xendau likes this.
  7. Xendau

    Xendau Meat Mopper SMF Premier Member

    You are welcome @link ! Stay tuned...
     
  8. motocrash

    motocrash Master of the Pit

    My last one died from malnutrition:( I'll try this with rye and see if I can remember to feed it.Guess I wasn't baking enough.
    upload_2018-9-27_17-26-15.png
     
    Xendau likes this.
  9. Jeff Wright

    Jeff Wright Meat Mopper SMF Premier Member

    Interested bystander....
     
  10. Xendau

    Xendau Meat Mopper SMF Premier Member

    Hahaha... I had a starter that was almost a year that died on my for non-feeding as well. Was distracted by a woman... not spending enough time at home.
     
  11. Xendau

    Xendau Meat Mopper SMF Premier Member

    Well, if the breads from this starter turn out like my last breads made with starter, Ill be hooked all over again.
     
  12. Jeff Wright

    Jeff Wright Meat Mopper SMF Premier Member

    I want to get hooked...saw the other thread and am very anxious to make my own asciago this fall. Didn't realize it might be fairly easy.
     
  13. WaterRat

    WaterRat Meat Mopper

    Ha, I hear that. My Great Grandfather owned a bakery, my Great Uncle took it over, my Dad worked there sometimes in high school/college. I've baked corn bread. From a box. Oh, and cookies, yeah.
     
  14. Xendau

    Xendau Meat Mopper SMF Premier Member

  15. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    Thanks for sharing, Xendau! I've been "hooked on" sourdough baking for about five years (this time). I've won a couple local contests with some of my creations so am super interested in swapping recipes. I still need to get my Sourdough Asiago Bagel recipe up but will do so in the next day or so.

    My current starter is five years old (I keep the "born on" date on a label on the container). My dad had a starter that he kept going for nearly 25 years.
     
  16. Xendau

    Xendau Meat Mopper SMF Premier Member

    Day 2 - 09/27/18 @ 6:45pm - 80* in kitchen:

    Picked up some Organic All Purpose Flour to mix with the Rye Flour for the feedings of the Starter:

    This is what the starter looked like @ 6:45pm... (24 hours after making)

    092718 - SD Starter 2.jpg

    092718 - SD Starter 1.jpg 092618 - SD Starter 7.jpg
    (Ref: 24 hours earlier)​

    NOTE: I did not take a pic of me portioning out the starter. Place 75 grams of the original starter in a clean container & discard the rest.

    Feed 1: 50 grams Rye Flour + 50 grams Organic AP Flour...

    092718 - SD Starter 4.jpg
    (Sorry guys, forgot to take the 100 gram pic with the Organic AP Flour)


    Now add 100 grams bottled water...

    092718 - SD Starter 5.jpg


    Mix flour/water mix and add it to the 75 gram portioned starter in the new container.

    092718 - SD Starter 6.jpg

    092718 - SD Starter 8.jpg

    Lid loose on top... let sit for another 24 hours...


    (Okay, okay... let's peek at it 12 hours later... 9/28/18 - 6:30am)

    092718 - SD Starter 9.jpg

    092718 - SD Starter 10.jpg

    [In best Austin Powers voice....] "Yeah baby!"

    Cant wait to get home and see... I fear it may go over the small container. Well thats what the second container is meant to catch.

    Tune in tomorrow... same Bat time, same Bat channel...
     
    Last edited: Sep 28, 2018
  17. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Judy bought some sour dough starter from King Arthur flour that was started over 100 years ago. She has to feed it weekly & she usually makes at least one loaf of bread each time she feeds it. I don't know if it makes a difference how old the original starter is, but this one sure makes some awesome bread!! We are both looking forward to making the asiago sourdough bagels.
    Al
     
    Xendau likes this.
  18. Xendau

    Xendau Meat Mopper SMF Premier Member

    @SmokinAl - King Arthur starter is said to be from New England around the 1700s...

    It may be older than you think :eek:;)
     
  19. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I thought that is what they said when Judy bought it, that it was from the 1700's. I don't know if that makes a difference, but as I said it sure make some good bread!
    Al
     
  20. Xendau

    Xendau Meat Mopper SMF Premier Member

    Sorry guys... I am going to have to start over. Had an emergency come up and didnt feed for two days. No pics... blah, blah, blah.

    I will begin editing the second post as of tomorrow (I will start the starter tonight). Again, my apologies. :oops:
     
    Jimbo9414 likes this.