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2 Starters started.

I started my first sourdough starter at 8 pm Sunday, April 12 using 1 cup spring water and one cup whole wheat flour

At 8pm Monday April 13 there was a tiny bit of froth. I stirred it in and then completely forgot to feed it.

7am April 14 the starter had tripled in size so I stirred it in
At 8pm it had doubled again and fallen. I removed a cup and stupidly put 1 cup flour and one cup spring water. When I realized I’d doubled what I took out I poured half in another container. I did not need it oozing all over the fridge top. Now I have two starters started.
 
Do yourself a favor and get these:


Always move a part of the mother to a clean jar before feeding.

No need to fuss, if it wasn't a robust, easy, process, bread would never have become a staple. The gold rush miners had maybe 2 seconds a day to tend to their starter.

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I plan to start mine up this weekend.

That's the last thing that my diet plan needs is for me to start making sourdough again!

Just this one loaf...
 
Do yourself a favor and get these:


Always move a part of the mother to a clean jar before feeding.

No need to fuss, if it wasn't a robust, easy, process, bread would never have become a staple. The gold rush miners had maybe 2 seconds a day to tend to their starter.

Sent from my LM-G710 using Tapatalk
Thanks for posting those silicon things. They will help lots of things.
 
I’m thinking this going to turn into a journal of the journey.

Day 3 7am. Hardly any froth on both but dumped and fed anyway since the instructions said to. 1/2 cup all purpose flour and 1/2 cup spring water. Lots of stirring.

wonder what a teaspoon of kombucha would do to the second starter?

@eelhc there really does seem like a lot of “experts” out there. When I was reading precise gram measurements I got a chuckle thinking about the 49ers or cowboys whipping out their scales.
 
Thanks for posting those silicon things. They will help lots of things.
I find it's the best way to keep the starter contaminant free. Dust, mold, pollen, etc. A couple of Ball wide mouth Mason jars and off you go.

I keep a 50g starter (10g mother, 10g bread flour, 10g whole wheat, 20g water). With the remaining 40g in the old jar, I either pour it on hit pan with olive oil for a pancake or mix in some olive oil + everything bagel seasoning, spread it on parchment paper and bake for crackers. No waste.

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8pm April 15 fed with whole wheat flower.

7:am April 16 Looked but did not touch. No bubbles. I read the test kitchen version from 2016. And thought maybe I would just leave it alone today to see what I get. It smells nasty, which might be what it is supposed to smell like at this point.

just found this
 
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What's the temperature in the house? Warm spots? By a sunny window? Top of the fridge?

A good starter has a non-offensive, boozy smell. Not unlike warm, high alcohol content beer.
 
I have two:
One is a 50/50 whole wheat / bread flour
Other is all bread flour (it needs a bowl for overflow :thumbup:)

(both 100% hydration)

They only get better with time!
 
What's the temperature in the house? Warm spots? By a sunny window? Top of the fridge?

A good starter has a non-offensive, boozy smell. Not unlike warm, high alcohol content beer.
It smells sour bad not sour good.
not like beer at all

temp is 71 on top of the fridge where I have them. The containers are 71.9

temp measured with my trusty ThermoWorks IR thermometer.
 
Fed 24 hours ago this is what it looked like this morning before I stirred heavily. Here is what it looked like when I got home at 5. I did not look at lunch. I assume this is hooch. I fed tonight after washing the containers real well.
Are the sides of the jars clean after you feed? I use a flat blades silicone spatula and scrape the sides as I mix in the new flour + water. Not necessary but it makes it easier to see what's going on. Also are you dumping the hooch?

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