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Sourdough from Birth...

Xendau

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As I have not had my own levain or sourdough starter for a few years and was inspired by oldsmokerdude 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.
 
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Xendau

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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...
 
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WaterRat

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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. ;)
 

motocrash

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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

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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.
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.
 

Jeff Wright

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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.
 

WaterRat

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

oldsmokerdude

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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.

starters/levains can live for years, decades, even longer if properly cared for
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.
 

Xendau

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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...
 
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SmokinAl

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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

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

It may be older than you think :eek:;)
 

SmokinAl

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

It may be older than you think :eek:;)
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
 

Xendau

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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:
 

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