I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be?
Is it like a Drywall mudd? or more like a heavy cream or ......

Thanks for the sharing of your wisdom.

It doesn't really matter actually. You can keep it as a stiff dough, if
you like, or as a very wet batter.

Most recipes, however, usually expect that you'll have a sourdough
starter that's about the consistency of pancake batter.

If you're measuring by weight, that's equal weights of flour to water.
If you're measuring by volume, it's about 1 cup of flour to 1/2 cup water.

Hope that helps, and good luck with your starter!
--
Jeff

John LaBella wrote:
I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be?
Is it like a Drywall mudd? or more like a heavy cream or ......

Thanks for the sharing of your wisdom.
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It doesn't really matter actually. You can keep it as a stiff dough, if
you like, or as a very wet batter.

Actually it does matter. But Jeff is right, it does not matter much when
you are starting out. Relax and have fun!

Ice

On 14 Aug 2007, at 01:19, Ice wrote:

It doesn't really matter actually. You can keep it as a stiff
dough, if
you like, or as a very wet batter.

Actually it does matter. But Jeff is right, it does not matter
much when
you are starting out. Relax and have fun!

Ice

I think Jeff is totally right, it doesn't matter at all. That isn't
to say you won't get slightly different flavours depending on the
hydration of the starter but to answer the question that was asked,
it really doesn't matter at all if you been using it for 5 days or 5
decades.

Jim

I think Jeff is totally right, it doesn't matter at all. That isn't
to say you won't get slightly different flavours depending on the
hydration of the starter but to answer the question that was asked, it
really doesn't matter at all if you been using it for 5 days or 5
decades.


Hi Jim,

I did not see the original question, so I may be answering the wrong
question.

However, there are meaningful differences in cultures that live in different
hydrations. I agree that it is not important when you are starting out. Go
for success and build confidence. But to say two things are the same when
they are not didn't feel right to me.

Ice

On 14 Aug 2007, at 14:47, Ice wrote:

Hi Jim,

I did not see the original question, so I may be answering the wrong
question.

May be.

Jim

John LaBella wrote:
I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be?
Is it like a Drywall mudd? or more like a heavy cream or ......

Plop plop fizz fizz:
http://tinyurl.com/yvslk5

B/

Brian Mailman wrote:
John LaBella wrote:

I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be?
Is it like a Drywall mudd? or more like a heavy cream or ......


Plop plop fizz fizz:
http://tinyurl.com/yvslk5


I am not sure on that one - first it was caught from "air" - I posted a
reply and called it an urban legend.

Then I also asked how old this starter is. Looks to me it's the first
burst on a new starter.

We'll see, if he posts a reply to that question.

Sam


As for the question, how much water - 100 % is easiest to calculate, if
one cares at all.

B/
_______________________________________________
Rec.food.sourdough mailing list

http://www.mountainbitwarrior.com/ma...food.sourdough

In article
mailman.5.1187114758.25616.rec.food.sourdough@www .mountainbitwarrior.co
m, says...
Brian Mailman wrote:
John LaBella wrote:

I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be?
Is it like a Drywall mudd? or more like a heavy cream or ......


Plop plop fizz fizz:
http://tinyurl.com/yvslk5


I am not sure on that one - first it was caught from "air" - I posted a
reply and called it an urban legend.

Then I also asked how old this starter is. Looks to me it's the first
burst on a new starter.

We'll see, if he posts a reply to that question.

Sam


As for the question, how much water - 100 % is easiest to calculate, if
one cares at all.

I used a whole wheat flour for my starter ... it has slowed down a bit.
It is currently VERY thick I will have to add some more liquid wheen I
feed it again...

Thanks

On 14 Aug 2007, at 22:32, John LaBella wrote:

It is currently VERY thick I will have to add some more liquid wheen I
feed it again...

Thanks
_________

Hi John, I've made quite a few starters over the years and trust me
it really doesn't matter one jot if your starter is firm or slack
when you're making one from scratch. It's better very liquid if
you're reactivating one of SDI's cultures but making a starter from
scratch isn't quite the same. You could argue that it's better to be
slack for ease of oxygenating helping the yeasts to grow but it
really isn't worth worrying about at the scale you will be working at
I'm sure. Do what is easiest and you'll be fine. When the starter is
ready to bake then you can start to think about the hydration unless
you plan on winging it like some do. I personally get more
satisfaction from getting the bread I planned on.

Jim

John LaBella wrote:
I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be?
Is it like a Drywall mudd? or more like a heavy cream or ......

Thanks for the sharing of your wisdom.

I have had pretty good luck with mine and I make it like pancake batter.
Usually 1 cup of flour to 1/2 of water. It is fairly thin when not
active, but thickens to a sticky sponge that barely pours when fed. As
it calms down after feeding, it goes back thinner.

Mike