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Sourdough
- Thread starter Pooky
- Start date
DrJohnZoidberg
Honorary Master
You should watch Paul Hollywoods Bread series on BBC (you could probably find this "Linux distro" somewhere) That show makes me extremely hungry 
http://www.bbc.co.uk/programmes/b01rhdgt
http://www.bbc.co.uk/programmes/b01rhdgt
Yes i've made a starter and made bread with it. You an buy starter from that fancy bread shop in knysna.
artisan bread is absolutely tops especially if you use steam when you bake the bread.
Which book are you using or is the recipe from the internet?
artisan bread is absolutely tops especially if you use steam when you bake the bread.
Which book are you using or is the recipe from the internet?
From the internet. I used 50gms water and 50gms wholewheat stone-ground flour. I left it overnight and then today I fed it with the same amounts. I waved the jar around outside hoping to get some yeasties into it, but so far I have no fermentation activity.
DrJohnZoidberg
Honorary Master
Did you use something as a catalyst? Paul Hollywood chops a few seedless organic grapes in the starter to get the fermentation going. It will however still take longer than one day, it is something you need to have patience for.
:erm:
i thought this was a good guide, but have not tried it yet: http://slice.seriouseats.com/archives/2010/11/how-to-make-sourdough-starter-day-0.html
I usually just buy some at the local bakery. Cheap and not bad by any means.
Starter or bread? Ww have a sourdough bread but it's horrible.
Hosehead
Executive Member
Once you got your yeast you gotta feed the beast. I know of some sourdough starters that are being sent to members of a sourdough club in the US which traces its origin back to the California Gold rush. It's been kept alive that long. I'll try find the linky where you can request your real San Francisco sourdough starter yeast. There's nothing like it .
Nope just flour and water, apparently the yeasts on the flour should do the trick...
I used this guide: http://sourdoughhome.com/index.php?content=startermyway2
Apples and grapes or raisins have lots of natural yeasts but the nice thing about sourdough is trying different yeast and bacteria.
A quick starter is to add a few raisins to some sugar water and letting it ferment for a few days before making the dough.
A quick starter is to add a few raisins to some sugar water and letting it ferment for a few days before making the dough.
My starter has risen today, but it now smells like rotten eggs...
I guess this is because it has bad bacteria in it and I should keep feeding and wait for it to become stable?
Or am I wasting my time and I should chuck it out?
I guess this is because it has bad bacteria in it and I should keep feeding and wait for it to become stable?
Or am I wasting my time and I should chuck it out?
RustyPrincess
Expert Member
Sourdough starters have family trees. You can always request some from someone who has.
http://tandysinclair.com/sourdough-rye-bread-recipe/
http://tandysinclair.com/sourdough-rye-bread-recipe/
Sulfur is a by product of yeast and especially in lager type yeasts that like colder temperatures so its not necessarily bacteria.
In lagers the beer gets "lagered" so that the yeast can clean up the sulfur and other off flavors.
I know I'm talking beer here but the process is similar and I would not give up on your starter just because of a egg smell.
The easiest to see sign of bacteria in a starter will be a film on top of the starter if you dont have a film forming on top then you are probably still fine.
In lagers the beer gets "lagered" so that the yeast can clean up the sulfur and other off flavors.
I know I'm talking beer here but the process is similar and I would not give up on your starter just because of a egg smell.
The easiest to see sign of bacteria in a starter will be a film on top of the starter if you dont have a film forming on top then you are probably still fine.
No film, just looks like risen bread dough. I will keep on feeding it and hope it gets better.
murraybiscuit
Executive Member
wut?
I would let it go for at least a week before giving up on it.
Do you have it in a sealed container or can it vent some of the gasses being produced?