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Questions tagged [sourdough-starter]

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1answer
35 views

Different sourdough starter behavior based on starter composition?

In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour starter vs. 100% wholewheat flour starter ...
3
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1answer
112 views

How to have a weekly baking sourdough starter plan

I want to start baking 2 loaves of sourdough bread every Sunday evening. I have to start from scratch. So I do not have any starter yet. Can someone please help me with a plan to do it? How and ...
2
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1answer
143 views

How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been ...
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0answers
92 views

My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
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2answers
106 views

What does sourdough starter REALLY need?

I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos I see online basically just pour a ...
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2answers
259 views

Can I substitute a biga or poolish in recipes that call for a sourdough starter?

Can I substitute a biga or poolish in recipes that call for a sourdough starter? If so, what should I take into account? Will the resulting dough require a shorter leavening time? If not, why? I ...
2
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3answers
769 views

Not feeding sourdough starter enough?

I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my ...
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3answers
453 views

Sourdough starter stopped growing, is it normal?

I posted a question a few days ago. This was my first sourdough starter: My sourdough starter split in 2 on the 3rd day. What should I do? and I decided to only keep the foamy part and throw the ...
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1answer
290 views

My sourdough starter split in 2 on the 3rd day. What should I do?

I have fed it first after 24h and it grew nicely. And on the 2nd morning after I woke up I saw this: Should I keep the upper half? or simply start a new batch? I have used the following formula: ...
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2answers
447 views

What's the point of long/complex sourdough feeding techniques?

About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've started to look at other recipes online ...
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2answers
154 views

Sourdough starter hydration

I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (the original directions called for 35g rye flour, ...
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1answer
411 views

Making sourdough bread with just flour and water (and no starter)

Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not? Recipe: Mix 10 cups of flour with ...
2
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3answers
669 views

Kickstart Kimchi with sourdough starter

I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about adding a bit of sourdough (a few grams) ...
2
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1answer
141 views

How to Feed a Sour Culture

I'm following the instructions in The Rye Baker to start a rye sour culture. After the first week of daily refreshing, it says it can be left in the refrigerator and fed once or twice a week. There ...
3
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1answer
869 views

Sourdough starter and long term feeding

I have a sourdough starter that I started about 3-4 months ago with bread flour and it's done really well. I am not baking a lot right now and would like to refrigerate it knowing that I need to feed ...
5
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1answer
124 views

Can I use sourdough starter (kvasek) to produce kefir?

Is the yeast/bacteria balance in mature sourdough starter (fed on wheat and barley) correct for making kefir? If not, why?
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4answers
6k views

Traveling with sourdough starter

We recently got a sourdough starter, and have loved trying out many different recipes with it. In a few weeks we will by flying home (after spending the summer in Alaska), and we would really like to ...
2
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3answers
381 views

making a sourdough starter in desert like conditions

It's finally summer and the daily temperature here is between 75-85 - which I figure is finally good for making my first starter. My concern, though, is that the overnight temperature drops to the 50s....
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2answers
1k views

Why is my sourdough too sweet?

I’ve been feeding my 40g sourdough starter with 40g water and around 45g wholemeal flour (for a firmer consistency, as I’ve had bad experience with liquid accumulating on top) each day. It initially ...
5
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3answers
3k views

How frequently should I feed my sourdough starter?

I am growing my first sourdough starter. It is a week old, but it isn't very active. My concern is that I might be feeding it too frequently or too infrequently. I could see it going either way. The ...
5
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1answer
276 views

Sourdough starter issues

I've been trying unsuccessfully to create my sourdough starter. First of all it starts off well, i combine 100g of bread flour with 100g of water (bottled) mix well and leave it in my jar covered with ...
4
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1answer
117 views

Storing sourdough starters with wine in a wine fridge?

Specifically: Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and Roughly how often would I have to feed the starter if stored ...
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3answers
3k views

Make sourdough starter without discarding

I understand the point of discarding half the sourdough starter as the yeast develops so that you don't have exponential amounts of starter. Why not start with a half ounce of flour and just add the ...
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2answers
141 views

Possible to make sourdough starter quickly?

I was hoping to use a recipe that requires sour dough starter tomorrow for dinner. When looking online for recipes I found several, but all of them required several days (examples here, here and here)...
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4answers
195 views

Can a sourdough starter be kept alive if you live in a dry climate?

I have recently moved to Colorado and now I live in a dry climate at about 5,000 ft (the western slope). I had a starter in Sacramento CA with me for years, but I'm told that it is too dry here to ...
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4answers
5k views

Why won't my sourdough form a shapeable dough that doesn't stick?

I'm pretty new to the sourdough game and will admit that I have very little knowledge of the science behind it (hydration, etc.). I have so far tried two sourdough starters to make two simple ...
3
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1answer
154 views

Cooking with sourdough starter

I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and water. Is there a reason why most ...
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2answers
399 views

Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture

I would like to know a good reason for adding commercial yeast (Saccharomyces cerevisiae) to a sourdough culture and would it survive?
4
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1answer
163 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...
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2answers
2k views

What happens if I use my sourdough starter too soon?

What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking it kill all of the bad bacteria and make,...
1
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1answer
2k views

Why did my Sourdough starter stopped rising? [duplicate]

Ok so I started my starter (no pun intended) a few days ago. I got a recipe that said I should keep it at room temp and feed it once a day with 1/2 cup of any flour (I used whole wheat) and 1/4 cup of ...
0
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2answers
530 views

What is the rise / fall / feed cycle of a sourdough starter?

I'm following this recipe to make a sourdough starter for the first time. The recipe says to wait 3 days before the first feed. On the morning of day 2, the starter had increased 3 times in size. By ...
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1answer
3k views

How to get more lactic acid vs acetic acid in sourdough?

I want to start a sourdough culture with wheat flour. I don't want the vinegar taste to be too pronounced. What can I do to create a culture which produces a high ratio of lactic to acetic acid?
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2answers
2k views

Can a sour dough starter be too active?

Can a sour dough starter be too active? My starter almost tripled in 4 hours. Should I keep feeding it and when do you know that it is ready?.
1
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1answer
985 views

Question about new sourdough starter, specifically smell

I'm trying to start my first "successful" sourdough starter. I posted a question about getting it started here: Initial Question Since I asked that question, I started a second starter according to ...
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0answers
82 views

Remedy a sourdough which used milled red winter wheat

I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran... Apparently not. Is there any way to ...
2
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2answers
272 views

Maintaining Sourdough Starter

Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the ...
3
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3answers
563 views

Maintaining Sourdough Starter - Are potato flakes/water necessary?

I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato water to feed it- having neither, I hoped ...
3
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1answer
715 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
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3answers
2k views

Does injera require a starter?

I want to make Ethiopian injera bread at home, but the recipes I've seen are inconsistent about whether a bread starter is needed. Do I need to use a sourdough starter? Can I use baker's yeast, or ...
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3answers
3k views

Will my results differ when using a sourdough starter vs poolish for pizza dough?

I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the ...
4
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2answers
874 views

How can I “cheat” on dough maturation?

I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole process, from mixing the ingredients and ...
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2answers
4k views

How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter

I am a week into the development of sourdough starter. I initiated the starter on spring water and a flour mixture that is 1/2 whole grain rye (Hodgson Mill) and 1/2 whole grain wheat (King Arthur). ...