No I just mixed in the mixer for 12 minutes..and no metal contact until the
mixing...so perhaps my starter was not ready...thanks again and here is the
recipe I used...

1 cup milk
2 tablespoons yogurt
Heat it and cover tightly and let stand for one day. Then add 1 cup flour
and let stand until mix is very bubbly ususally around 3-4 days.

"Samartha Deva" wrote in message
...
drake wrote:

Part 1.1 Type: Plain Text (text/plain)
Encoding: quoted-printable
Thanks so much for responding....I truly am exasperated...the only thing I
can think of is I kneaded it in a bread mixer with a metal hook....is it
forbidden to use metal utensils on sourdough...?

Not at all - just when you grow a starter, it may not be such a good
idea, but the full real facts elude me.

If one uses a lower grade metal (not sure if that's the right term) like
aluminum or cast iron, it will oxidize or interact with the starter's
acid if in contact with it for a long time. The mixing process does not
take that long, just don't let the hook (if it's aluminum) sit in the
dough for an hour. I use plastic or wood baskets for rising, sometimes
stainless steel bowls.

If one uses aluminum, cast iron or non stainless steel utensils or
containers, it could maybe affect the taste and to look at the black
spots from oxidizing in a dough, it's not really inviting to eat.

And many thanks I will use your starter...

Not my starter, just trying to get it simplified and documented because
of the 2000+ not so great starter recipes floating around.

Hey - what was the goofy milk/yogurt recipe you were using?

Samartha


--
remove -nospam from my email address, if there is one
SD page is the http://samartha.net/SD/