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On 8 Sep 2004 15:32:20 -0700, (Miriam)
wrote:
>I hope you all are not too far beyond this, but I am trying to make my
>own sourdough starter from water and whole wheat flour only. I used
>half water and and flour and because I read that I should keep it
>between 70 and 80 degrees, I put it in the oven where the starter
>light gives off some heat and I usually have good results with simple
>yeast doughs in there.
>
>The first day my mixture really bubbled up, well actually it bubbled
>over and threw the lid off the glass, but it was somewhat promising.
>Since then, though, it seems somewhat stagnant, not bubbly at all and
>does not look like what I recall my mother's starter to look like at
>all. It is quite watery and has a rather puky smell. Does anyone
>here know if this starter is still alive or whether it should be
>tossed and I should start over?
>On a related note, does anyone recommend starting a starter with
>commercial yeast? And what are the pros and cons when making a
>starter of making it with water or some milk products, such as simply
>milk and/or yoghurt?
>
>There is an overwhelming amount of information out there, but somehow
>I can't really make rhyme or reason of any of it. Thanks for any
>advice anyone may have.
>
>Miriam
Hi Miriam,
I would not suggest that you toss it. Just keep feeding it for several
more days. The reason that it seemed more vigorous at the outset might
be that something other than the desired mix of yeasts and
lactobacilli may have been growing. That often happens.
But, don't give up on it...
Also, you need not grow gallons of starter. Just a bit is all you
need. So, when you feed it, take a spoonful of what you have, add to
that some water and flour and toss the remainder of your older
starter.
Finally, the critters that grow in a healthy sourdough culture are not
the same as those in diary products, fruit, etc.
My suggestion would be that you eat the dairy products, and feed your
young culture with flour and water only.
Have fun, and good luck with it,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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