Hi Chris,

Please see my comments inline below...




On 2 Nov 2004 16:21:38 -0800, (Chris Becker) wrote:

DaveT wrote in message . ..
On 1 Nov 2004 07:55:12 -0800, (Chris Becker) wrote:

Is it possible to make a starter with just flour (KA) and water? I've
been trying to do so for about 4 days now. I mixed 50g each of water
and flour. Let it sit for about 24 hours. Dump some out and feed
again with 50g water 50g flour. I do get activity although I wouldn't
say I get a doubling in size of starter between feedings. Am I
wasting my time or will I eventually get something I can use to make
some bread rise?

It's been a while since I started mine from scratch, but I would wait
longer to start feeding. There's plenty of "food" there until the
critters get going. Basically, just stir it up once or twice a day
until it starts to expand noticeably, then do some feeding

So I experienced much greater activity after the last feeding. Now I
get a nice foam on top of the mix. Couple more questions though.
1)is the foam normal? It's sort of a light brownish/blackish foam.
very light in color though.

Foaming is normal. What is "light" black...?


2)should the consistency turn quite soupy? almost like water? It's
much thicker when I first feed it.

It is normal for the starter to get "thinner" in consistency. That is
because as the critters eat the available nutrients they produce
acids. These degrade the gluten. That is the rubbery protein that
enables dough to "hold" the trapped gasses, and thus, rise.


3)smell. I think it's okay, but my wife is not so sure. She says it
smells like cheese. I would agree. It also smells like alcohol and
vinegar. I've read on earlier posts it is okay if it smells
'interesting'. It definitely smells 'interesting' but I'm not sure
I'd want to taste it (and I am pretty adventurous when it comes to
food). Sometimes it smells a bit like throwup but not quit as strong.
Anyhow, the smell is much more mild after the last feeding so we'll
see what happens after tonites feed.


Don't be overly concerned about the smell (or taste for that matter)
of the starter. If it makes good bread, it is a good starter.




I might wonder too about the water you're using -- is it treated city
water? In that case, getting some distilled water might be worth
trying.

I'm using distilled/bottled water

My $0.02,

Dave T


If anyone lives in the DC area, I'd love to look at and smell your
healthy starter. (Never said that before That will give me an
idea of what I am shooting for.
Thanks in advance
-c


Have fun with it, and when it expands significantly after feeding,
bake something with it.

All the best,

--
Kenneth

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