1

I'm making a yeasted sourdough starter per the directions in my bread-machine book, but with rye flour instead of whole wheat. It's supposed to sit for 2-5 days, but it doubled almost immediately and is doubling again in my largest bowl! I can stir it down to keep it from overflowing, as it did the first time, but is it OK if I let it stand for another 6 days, when I plan to make the bread?

  • Could you please add the instructions you are following? Yeasted seems to indicate that you are using store-bought yeast? – Stephie Mar 28 at 12:08
  • 1
    2 c. 100 degree water, 2-1/2 t. Active dry yeast, 1 T. honey - stir together and let stand for 10'. Then add 2 c. whole wheat flout (I used dark rye) and beat until smooth. Cover with plastic wrap and let stand at room temperature. Per George Burnett, The Breadman's Healthy Bread Book. – Patricia Greenspan Mar 29 at 14:53
1

As another commenter asked, are you using store bought yeast or a sourdough starter? If you're using a starter, you can store it in the fridge, covered and then take it out a day or two in advance and give it feeds every 12 hours or less depending on its doubling speed. If its store bought yeast I wouldn't take the chance and would throw it out.

0

It's store-bought yeast - I'm making a yeasted starter for my bread machine, and the yeast itself is OK (I use it regularly, including just the day before). But the "doubling" problem resolved itself after I stirred down the mixture once or twice.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.