Sourdough the Starter

  • Thread starter Thread starter Deleted member 294929
  • Start date Start date
D

Deleted member 294929

So it's been a week since my first attempts at Sourdough.

Now this will be all my own creation. I won't be surprised if it goes tit's.
17094027140172663136948954097175.jpg
 
20240302_172623.jpg


It does seem a bit to thick, but I'll go with it.
 
20240302_175804.jpg

The first one I did I put too much Yogurt in but I'll keep it just for educational purposes.
 
Bod, all you need is strong flour and water. Amount you are making, by the time the stater matures, you will have a vast amount

Also, you do not need specialist flour. Strong white from Lidle or Aldi will be fine, that for bread making too.

Look at my post in Hobbies section

Best of luck.
 
DP said:
Bod, all you need is strong flour and water. Amount you are making, by the time the stater matures, you will have a vast amount

Also, you do not need specialist flour. Strong white from Lidle or Aldi will be fine, that for bread making too.

Look at my post in Hobbies section

Best of luck.
Click to expand...
Just me experimenting, once I have experience I'll know what's what without spending too much.


But thank you for advice that's what I want.
 
Bod ... said:
Just me experimenting, once I have experience I'll know what's what without spending too much.


But thank you for advice that's what I want.
Click to expand...
Been making sourdough for years, still learning

D6AA8336-DB42-4A5A-80AE-894E2D3AD270.jpeg
C683898C-27CE-4675-90B8-BDB20748432B.jpeg


100 grams in that jar
Have frozen some starter in case jar starter spoils
Have also dried some which will need hydrating to get is started if all fails.
It is just water and flour, nothing else. Have read folk using grape skins and what not.

Would like to attend another workshop on the next level
 
DP said:
Been making sourdough for years, still learning

View attachment 335215View attachment 335216

100 grams in that jar
Have frozen some starter in case jar starter spoils
Have also dried some which will need hydrating to get is started if all fails.
It is just water and flour, nothing else. Have read folk using grape skins and what not.

Would like to attend another workshop on the next level
Click to expand...
Thanks for that DP

The bread looks great. I'm hoping to really get into this.

My starter did seem a bit too tacky. I'll leave it now till Tuesday and take the next step.

By then it should be apparent if it's worked or not.

Did you make many starters until you were happy then have kept that one?
 
Bod ... said:
Thanks for that DP

The bread looks great. I'm hoping to really get into this.

My starter did seem a bit too tacky. I'll leave it now till Tuesday and take the next step.

By then it should be apparent if it's worked or not.

Did you make many starters until you were happy then have kept that one?
Click to expand...
Only one. That is what is in the jar. It gets fed each time I make bread
Now making three loaves, 550, 550 and larger 750
Not all for me, daughter gets supplied too
 
DP said:
Only one. That is what is in the jar. It gets fed each time I make bread
Now making three loaves, 550, 550 and larger 750
Not all for me, daughter gets supplied too
Click to expand...
From the first starter you made, how long did it ferment with you feeding it to your first loaf of bread ?
 
DP said:
Been making sourdough for years, still learning

View attachment 335215View attachment 335216

100 grams in that jar
Have frozen some starter in case jar starter spoils
Have also dried some which will need hydrating to get is started if all fails.
It is just water and flour, nothing else. Have read folk using grape skins and what not.

Would like to attend another workshop on the next level
Click to expand...

Just watch that stuff in the jar doesn't get out and start multiplying uncontrollably. That's how that Covid business started. :eek::eek:
 
Last edited:
Bod ... said:
From the first starter you made, how long did it ferment with you feeding it to your first loaf of bread ?
Click to expand...
Initial mix of water and flour on subsequent days is remixed such that previous mix amount has same amount of water and flour added to it each day

Eg. Day one 20gm flour and 20 gm water ( ensure water is bottle water as tap water may have additives that will kill what you trying to cultivate)

Next day 20 gm taken from the jar has 20 flour and 20 water added to it.

Repeat each day. By end of the week there should be some bubbles forming. The starter on now live.

Residual amounts I would collect and store in the fridge.

Daily mix is placed in a warm area.

As said previously, what I have posed is time lined to help budding bread maker.
 
You must log in or register to reply here.
Back
Top