Sourdough starter help

[voyager 663rd]

SUCCESS ! !

My new batch has doubled in 1 day. Kept it in the oven with the light on overnight. Thanks to all !

 

[miller51]

SUCCESS ! !

My new batch has doubled in 1 day. Kept it in the oven with the light on overnight. Thanks to all !
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Great work! Once I got a "live" starter, I split off some in a separate jar and put it in the fridge just in case I screwed something up or it got contaminated so I always had something to fall back on. I get it out every once in a while and use it to keep it go, but for the most part I always have a back up... good luck, you'll have to show us what you make

 

[chef k-dude]

My neighbor got me making sourdough. I let my starter go too long over the summer (I try not to run the over in summer if at all possible) and just texted her to bum some!

I like the plastic mason jar lids. I use glass jars for a lot of storage both in and outside of the fridge. When feeding activating, these lids, on loosely, work well. Then tighten them up and in to the fridge till next feeding.

Silicone Jar Lids on Amazon

 

[BGKYSmoker]

Mine doubles in 2 hrs.
I stir it down to let some air into it.

 

[gooffy140]

Check out Ben Starr his YouTube is all sourdough and sour dough troubleshooting.

 

[Fueling Around]

SUCCESS ! !

My new batch has doubled in 1 day. Kept it in the oven with the light on overnight. Thanks to all !

I had that happen. Don't be surprised if it drops to little activity for a few days.

 

[BGKYSmoker]

Check out Ben Starr his YouTube is all sourdough and sour dough troubleshooting.

Way too much mumbo jumbo BS rocket science

 

[voyager 663rd]

Day 3 and it's shrunk a little (to be expected). Took out 40gm for new jar with 40gm H20 (93o F) and 40 gm flour (50/50 ap & rye).

Back into the warm oven.

 

[BGKYSmoker]

Day 3 and it's shrunk a little (to be expected). Took out 40gm for new jar with 40gm H20 (93o F) and 40 gm flour (50/50 ap & rye).

Back into the warm oven.

93* is going to kill your starter.

 

[voyager 663rd]

93* is going to kill your starter.

At least I know how to start over if it does. I've seen it said not over 100 (never gone that high, rather I use too cool) and all turned out well. I'll advise.

 

[chopsaw]

Fed mine this morning . 65 degrees in here , water was cold , and it's been in the fridge for a few weeks .
Guess I better get busy .

 

[Fueling Around]

I've tried putting starter on top of the water heater. Well it was too warm.
If you really want to be serious about this and have a cold winter residence, they make proofing chambers.
I'm fortunate that summer and winter residences both mean warm kitchens to help the process.

Fed mine this morning . 65 degrees in here , water was cold , and it's been in the fridge for a few weeks .
Guess I better get busy .
...

You didn't watch the video that proclaims you don't need to feed the starter before making a boule? Oh yes, use 6X as much salt as I use for making bread.

 

[chopsaw]

You didn't watch the video that proclaims you don't need to feed the starter before making a boule? Oh yes, use 6X as much salt as I use for making bread.

That's one thing that doesn't get mentioned around here . You also learn what's incorrect . Lol .
The video above was talking about over hydrated ,, add more flour . That's where I stopped watching . Salt levels suggested from some of these experts are insane .
I had Rick help me when I started with sourdough . If he suggested something , I listened . I've turned that into what works for me . Been making yeast bread a long time . Was a bit of a curve learning the sourdough . I mixed up 2 550 gram batches today , and put them in the fridge . Next to the pizza dough that's been in there for 6 days .
Baked this one off last week .
Ripe starter , plus 5 grams yeast . Held in fridge ( no stretch / no fold )
for 5 days .

 

[voyager 663rd]

93* is going to kill your starter.

6 hr later and she's back rising and some bubbling again. Such a treat to see after watching my previous attempt fail so badly.

 

[voyager 663rd]

BGKYSmoker chopsaw and all the others who helped: it was light and fluffy this morning . This evening it's risen a bit and bubbling (this is at the evening of day 3).

 

[Fueling Around]

Happy to read you are growing your child. It needs 2 weeks to mature into a daily feed culture

That's one thing that doesn't get mentioned around here . You also learn what's incorrect . Lol .
The video above was talking about over hydrated ,, add more flour . That's where I stopped watching . Salt levels suggested from some of these experts are insane .
I had Rick help me when I started with sourdough . If he suggested something , I listened . I've turned that into what works for me . Been making yeast bread a long time . Was a bit of a curve learning the sourdough .
...

I cringed when I saw him use raw wheat flour for forming the boule. Get the hydration correct before the proofing. Flour used after the proofing ends up as a tasteless chalk on the surface of the boule.
Cover the proofing bread to keep it from drying out in the fridge and getting the leathery surface. Also scissors? The better scoring of a boule is using a lame or a razor blade to make the cuts in the surface. I found a snap blade works pretty well.
Also boule is French for ball or what comes from a dutch oven. Loaf is English for a rectangular bread.
The only high salt bread I found is Cuban and Puerto Rican and what I researched was to retard the proofing in their high temperature climates.