I dug out the jar of starter from the back of the fridge Saturday and
scraped off and discarded the top 2/3, added some warm water and flour
and sat it on the kitchen counter. It had been neglected all summer. A
few hours later it already smelled sour and alcoholic had a layer of
"hooch" on top. I poured that off and fed it again. Sunday, it was
looking a little bubbly so I made a batch of dough (1 pound flour, 1 cup
water, 1 tsp salt, about 3/4 cups starter.) I knew I was rushing it.
This morning, the dough still hasn't risen, although it does smell
soured -- not necessarily in a good way.

It's like the yeast died but the lactic bacteria is still there. Not
sure if I should keep feeding it, or start a new batch. Of course those
are not mutually exclusive; I can maintain 2 starters for a while.

Unless the dough rises today while I'm at work, I will probably try
making flatbreads with it on a griddle. If they don't turn out, at
least the dogs will still love 'em.

--
Bob

On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
wrote:

>I dug out the jar of starter from the back of the fridge Saturday and
>scraped off and discarded the top 2/3, added some warm water and flour
>and sat it on the kitchen counter. It had been neglected all summer. A
>few hours later it already smelled sour and alcoholic had a layer of
>"hooch" on top. I poured that off and fed it again. Sunday, it was
>looking a little bubbly so I made a batch of dough (1 pound flour, 1 cup
>water, 1 tsp salt, about 3/4 cups starter.) I knew I was rushing it.
>This morning, the dough still hasn't risen, although it does smell
>soured -- not necessarily in a good way.
>
>It's like the yeast died but the lactic bacteria is still there. Not
>sure if I should keep feeding it, or start a new batch. Of course those
>are not mutually exclusive; I can maintain 2 starters for a while.
>
>Unless the dough rises today while I'm at work, I will probably try
>making flatbreads with it on a griddle. If they don't turn out, at
>least the dogs will still love 'em.

Do two things at once...try to revive your old starter. If it is
alive, it may take 3-5 refreshments to get reasonably back in shape.
Then, concurrently, start something new.

If you prefer to start anew with something very reliable and usable
relatively quickly (it can take a brand new starter 2+ weeks to mature
enough to give a decent loaf of bread), then click below. Only problem
is it can take a couple of weeks to get a starter back from them. It
is all volunteer work.

http://carlsfriends.net/source.html

Oh...and the flatbreads will be terrific...just brush with olive oil
and cover with herbs before baking.

Boron

On Oct 1, 9:26*am, zxcvbob > wrote:
> I dug out the jar of starter from the back of the fridge Saturday and
> scraped off and discarded the top 2/3, added some warm water and flour
> and sat it on the kitchen counter. *It had been neglected all summer. *A
> few hours later it already smelled sour and alcoholic had a layer of
> "hooch" on top. *I poured that off and fed it again. *Sunday, it was
> looking a little bubbly so I made a batch of dough (1 pound flour, 1 cup
> water, 1 tsp salt, about 3/4 cups starter.) *I knew I was rushing it.
> This morning, the dough still hasn't risen, although it does smell
> soured -- not necessarily in a good way.
>
> It's like the yeast died but the lactic bacteria is still there. *Not
> sure if I should keep feeding it, or start a new batch. *Of course those
> are not mutually exclusive; I can maintain 2 starters for a while.
>
> Unless the dough rises today while I'm at work, I will probably try
> making flatbreads with it on a griddle. *If they don't turn out, at
> least the dogs will still love 'em.
>
> --
> Bob

I made a starter about 8 years ago, but had not been using it for
awhile. The last time I checked on it, it had turned kinda nasty, so I
tossed it out- a very hard thing to do after all the babying it got. I
did dry some when it was in the newer part of it's life, so I need to
see if I can wake it up...

"Boron Elgar" > wrote in message
...

> Oh...and the flatbreads will be terrific...just brush with olive oil
> and cover with herbs before baking.

Boron, I have been working with flatbreads for a wee while now. Indian
flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
across the baked ones (unless I am reading it wrong) Please can you explain
the ones you describe?


--
--

http://www.shop.helpforheroes.org.uk/

On 10/1/2012 3:10 PM, Ophelia wrote:
>
>
> "Boron Elgar" > wrote in message
> ...
>
>> Oh...and the flatbreads will be terrific...just brush with olive oil
>> and cover with herbs before baking.
>
> Boron, I have been working with flatbreads for a wee while now. Indian
> flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
> across the baked ones (unless I am reading it wrong) Please can you explain
> the ones you describe?
>
>



Baked on a griddle, maybe? That's the way I read it.

Bob

On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>
>> Oh...and the flatbreads will be terrific...just brush with olive oil
>> and cover with herbs before baking.
>
> Boron, I have been working with flatbreads for a wee while now. Indian
>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
>across the baked ones (unless I am reading it wrong) Please can you explain
>the ones you describe?
>
>
>--


Think of them as pizza crusts, although about 2-4 times as thick. You
can put anything onto them.

http://www.flickr.com/photos/2564880...7624473575626/

Boron

"zxcvbob" > wrote in message
...
> On 10/1/2012 3:10 PM, Ophelia wrote:
>>
>>
>> "Boron Elgar" > wrote in message
>> ...
>>
>>> Oh...and the flatbreads will be terrific...just brush with olive oil
>>> and cover with herbs before baking.
>>
>> Boron, I have been working with flatbreads for a wee while now. Indian
>> flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
>> across the baked ones (unless I am reading it wrong) Please can you
>> explain
>> the ones you describe?
>>
>>
>
>
>
> Baked on a griddle, maybe? That's the way I read it.

ahh ok, thanks I was thinking she meant in an oven!
--
--

http://www.shop.helpforheroes.org.uk/

"Boron Elgar" > wrote in message
...
> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Boron Elgar" > wrote in message
. ..
>>
>>> Oh...and the flatbreads will be terrific...just brush with olive oil
>>> and cover with herbs before baking.
>>
>> Boron, I have been working with flatbreads for a wee while now. Indian
>>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
>>across the baked ones (unless I am reading it wrong) Please can you
>>explain
>>the ones you describe?
>>
>>
>>--
>
>
> Think of them as pizza crusts, although about 2-4 times as thick. You
> can put anything onto them.
>
> http://www.flickr.com/photos/2564880...7624473575626/

Whoa!!!! That is something different Are you actually using pizza crust?
I am making Indian roti ... wholewheat flour, oil and water.
--
--

http://www.shop.helpforheroes.org.uk/

On Mon, 1 Oct 2012 22:10:55 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Boron Elgar" > wrote in message
...
>>>
>>>> Oh...and the flatbreads will be terrific...just brush with olive oil
>>>> and cover with herbs before baking.
>>>
>>> Boron, I have been working with flatbreads for a wee while now. Indian
>>>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
>>>across the baked ones (unless I am reading it wrong) Please can you
>>>explain
>>>the ones you describe?
>>>
>>>
>>>--
>>
>>
>> Think of them as pizza crusts, although about 2-4 times as thick. You
>> can put anything onto them.
>>
>> http://www.flickr.com/photos/2564880...7624473575626/
>
>Whoa!!!! That is something different Are you actually using pizza crust?
>I am making Indian roti ... wholewheat flour, oil and water.
>--

Starter, flour, water, salt and a bit of olive oil. The starter will
give it a bit of oomph - or a lot of oomph. You can use this to make
loaves, foccacia or flatbreads.

When I says "flat" I do not mean roti or naan thickness, but more
structured than that.

The nice thing is that it needn't be too poofy at all. I mix and let
it retard in the fridge overnight, at which point it has risen, then I
deflate, scale it, roll it out, brush with more olive oil, and
sprinkle with anything from dry or fresh herbs, seeds, cheese, bits of
fruit or veggies and bake at a high heat on a stone. It gets quite an
oven spring.

Again, you can also shape it into loaves or pat it into focaccia or
fougasse shapes and let it rise again, too, before baking

Yummy stuff.

Boron

"Boron Elgar" > wrote in message
...
> On Mon, 1 Oct 2012 22:10:55 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Boron Elgar" > wrote in message
. ..
>>> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>>"Boron Elgar" > wrote in message
m...
>>>>
>>>>> Oh...and the flatbreads will be terrific...just brush with olive oil
>>>>> and cover with herbs before baking.
>>>>
>>>> Boron, I have been working with flatbreads for a wee while now. Indian
>>>>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't
>>>>come
>>>>across the baked ones (unless I am reading it wrong) Please can you
>>>>explain
>>>>the ones you describe?
>>>>
>>>>
>>>>--
>>>
>>>
>>> Think of them as pizza crusts, although about 2-4 times as thick. You
>>> can put anything onto them.
>>>
>>> http://www.flickr.com/photos/2564880...7624473575626/
>>
>>Whoa!!!! That is something different Are you actually using pizza
>>crust?
>>I am making Indian roti ... wholewheat flour, oil and water.
>>--
>
> Starter, flour, water, salt and a bit of olive oil. The starter will
> give it a bit of oomph - or a lot of oomph. You can use this to make
> loaves, foccacia or flatbreads.
>
> When I says "flat" I do not mean roti or naan thickness, but more
> structured than that.
>
> The nice thing is that it needn't be too poofy at all. I mix and let
> it retard in the fridge overnight, at which point it has risen, then I
> deflate, scale it, roll it out, brush with more olive oil, and
> sprinkle with anything from dry or fresh herbs, seeds, cheese, bits of
> fruit or veggies and bake at a high heat on a stone. It gets quite an
> oven spring.
>
> Again, you can also shape it into loaves or pat it into focaccia or
> fougasse shapes and let it rise again, too, before baking
>
> Yummy stuff.

Dear Lady I do know about starters and what they can do, but thank you
for the reminder) I hadn't thought to use it in Indian flatbreads.

This is the kind of thing I am working with ...

http://www.manjulaskitchen.com/2007/...-indian-bread/

Any comments or advice from you would be more than welcome


--
--

http://www.shop.helpforheroes.org.uk/

On 10/1/2012 4:36 PM, Boron Elgar wrote:
> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Boron Elgar" > wrote in message
>> ...
>>
>>> Oh...and the flatbreads will be terrific...just brush with olive oil
>>> and cover with herbs before baking.
>>
>> Boron, I have been working with flatbreads for a wee while now. Indian
>> flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
>> across the baked ones (unless I am reading it wrong) Please can you explain
>> the ones you describe?
>>
>>
>> --
>
>
> Think of them as pizza crusts, although about 2-4 times as thick. You
> can put anything onto them.
>
> http://www.flickr.com/photos/2564880...7624473575626/
>
Beautiful photos and ideas!

On Tue, 2 Oct 2012 00:04:13 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>> On Mon, 1 Oct 2012 22:10:55 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Boron Elgar" > wrote in message
...
>>>> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>>
>>>>>
>>>>>"Boron Elgar" > wrote in message
om...
>>>>>
>>>>>> Oh...and the flatbreads will be terrific...just brush with olive oil
>>>>>> and cover with herbs before baking.
>>>>>
>>>>> Boron, I have been working with flatbreads for a wee while now. Indian
>>>>>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't
>>>>>come
>>>>>across the baked ones (unless I am reading it wrong) Please can you
>>>>>explain
>>>>>the ones you describe?
>>>>>
>>>>>
>>>>>--
>>>>
>>>>
>>>> Think of them as pizza crusts, although about 2-4 times as thick. You
>>>> can put anything onto them.
>>>>
>>>> http://www.flickr.com/photos/2564880...7624473575626/
>>>
>>>Whoa!!!! That is something different Are you actually using pizza
>>>crust?
>>>I am making Indian roti ... wholewheat flour, oil and water.
>>>--
>>
>> Starter, flour, water, salt and a bit of olive oil. The starter will
>> give it a bit of oomph - or a lot of oomph. You can use this to make
>> loaves, foccacia or flatbreads.
>>
>> When I says "flat" I do not mean roti or naan thickness, but more
>> structured than that.
>>
>> The nice thing is that it needn't be too poofy at all. I mix and let
>> it retard in the fridge overnight, at which point it has risen, then I
>> deflate, scale it, roll it out, brush with more olive oil, and
>> sprinkle with anything from dry or fresh herbs, seeds, cheese, bits of
>> fruit or veggies and bake at a high heat on a stone. It gets quite an
>> oven spring.
>>
>> Again, you can also shape it into loaves or pat it into focaccia or
>> fougasse shapes and let it rise again, too, before baking
>>
>> Yummy stuff.
>
>Dear Lady I do know about starters and what they can do, but thank you
>for the reminder) I hadn't thought to use it in Indian flatbreads.
>
>This is the kind of thing I am working with ...
>
>http://www.manjulaskitchen.com/2007/...-indian-bread/
>
>Any comments or advice from you would be more than welcome
>
>
>--
I have only the advice I take myself when I get the desire for Indian
breads.....I go out to eat at one of the many fine restaurants nearby.

I have not really worked on Indian breads, so have no experience to
share. You will have to be my guide when the spirit hits.

Boron

On Mon, 1 Oct 2012 22:09:06 +0100, "Ophelia" >
wrote:

>
>
> "zxcvbob" > wrote in message
> ...
> > On 10/1/2012 3:10 PM, Ophelia wrote:
> >>
> >>
> >> "Boron Elgar" > wrote in message
> >> ...
> >>
> >>> Oh...and the flatbreads will be terrific...just brush with olive oil
> >>> and cover with herbs before baking.
> >>
> >> Boron, I have been working with flatbreads for a wee while now. Indian
> >> flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
> >> across the baked ones (unless I am reading it wrong) Please can you
> >> explain
> >> the ones you describe?
> >>
> >>
> >
> >
> >
> > Baked on a griddle, maybe? That's the way I read it.
>
> ahh ok, thanks I was thinking she meant in an oven!
> --
What term do you use for cooking them on a griddle? Not a
challenge... I don't cook flat breads.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Boron Elgar" > wrote in message
...

> I have only the advice I take myself when I get the desire for Indian
> breads.....I go out to eat at one of the many fine restaurants nearby.
>
> I have not really worked on Indian breads, so have no experience to
> share. You will have to be my guide when the spirit hits.

I'll do my very best
--
--

http://www.shop.helpforheroes.org.uk/

On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob > wrote:

>It's like the yeast died but the lactic bacteria is still there. Not

Funerals are very expensive. You might consider cremation for your
sourdough starter instead.

On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
wrote:

>
>It's like the yeast died but the lactic bacteria is still there. Not
>sure if I should keep feeding it, or start a new batch.

Just re feed it, and keep it at around 30c. As soon as it
wakes up, "wash it". (see FAQs)
[]'s
--
Don't be evil - Google 2004
We have a new policy - Google 2012

Shadow wrote:
> On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
> wrote:
>
>> It's like the yeast died but the lactic bacteria is still there. Not
>> sure if I should keep feeding it, or start a new batch.
>
> Just re feed it, and keep it at around 30c. As soon as it
> wakes up, "wash it". (see FAQs)
> []'s
> --
> Don't be evil - Google 2004
> We have a new policy - Google 2012


I think the starter has awakened. By Sunday or Monday I should be
baking bread again.

I didn't see anything in the FAQ about "washing" the starter, but I did
read about feeding the starter and I've been doing it wrong all this
time (not throwing out enough, and not adding enough new flour and
water, so the starter is always inhibited by its own acid.)

--
Bob

On Oct 5, 9:15*am, zxcvbob > wrote:
> Shadow wrote:
> > On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
> > wrote:
>
> >> It's like the yeast died but the lactic bacteria is still there. *Not
> >> sure if I should keep feeding it, or start a new batch.
>
> > * *Just re feed it, and keep it at around 30c. As soon as it
> > wakes up, "wash it". (see FAQs)
> > * *[]'s
> > --
> > Don't be evil - Google 2004
> > We have a new policy - Google 2012
>
> I think the starter has awakened. *By Sunday or Monday I should be
> baking bread again.
>
> I didn't see anything in the FAQ about "washing" the starter, but I did
> read about feeding the starter and I've been doing it wrong all this
> time (not throwing out enough, and not adding enough new flour and
> water, so the starter is always inhibited by its own acid.)
>
> --
> Bob

Your post made me try to refresh my dried starter- I only used about a
TBLS and have been feeding it for the last few days. I think it's
waking up!

On Fri, 05 Oct 2012 11:14:56 -0500, zxcvbob >
wrote:

>Shadow wrote:
>> On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
>> wrote:
>>
>>> It's like the yeast died but the lactic bacteria is still there. Not
>>> sure if I should keep feeding it, or start a new batch.
>>
>> Just re feed it, and keep it at around 30c. As soon as it
>> wakes up, "wash it". (see FAQs)
>> []'s
>> --
>> Don't be evil - Google 2004
>> We have a new policy - Google 2012
>
>
>I think the starter has awakened. By Sunday or Monday I should be
>baking bread again.
>
>I didn't see anything in the FAQ about "washing" the starter, but I did
>read about feeding the starter and I've been doing it wrong all this
>time (not throwing out enough, and not adding enough new flour and
>water, so the starter is always inhibited by its own acid.)

I always chuck the hooch ...

BTW, though I don't agree to everything there, this is a great
site for beginners:

http://www.sourdoughhome.com

Read this article:

http://www.sourdoughhome.com/revivingastarter.html

[]'s
--
Don't be evil - Google 2004
We have a new policy - Google 2012

On Oct 5, 9:27*am, Shadow > wrote:
> On Fri, 05 Oct 2012 11:14:56 -0500, zxcvbob >
> wrote:
>
>
>
>
>
>
>
>
>
> >Shadow wrote:
> >> On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
> >> wrote:
>
> >>> It's like the yeast died but the lactic bacteria is still there. *Not
> >>> sure if I should keep feeding it, or start a new batch.
>
> >> * * * *Just re feed it, and keep it at around 30c. As soon as it
> >> wakes up, "wash it". (see FAQs)
> >> * * * *[]'s
> >> --
> >> Don't be evil - Google 2004
> >> We have a new policy - Google 2012
>
> >I think the starter has awakened. *By Sunday or Monday I should be
> >baking bread again.
>
> >I didn't see anything in the FAQ about "washing" the starter, but I did
> >read about feeding the starter and I've been doing it wrong all this
> >time (not throwing out enough, and not adding enough new flour and
> >water, so the starter is always inhibited by its own acid.)
>
> * * * * I always chuck the hooch ...
>
> * * * * BTW, though I don't agree to everything there, this is a great
> site for beginners:
>
> * * * *http://www.sourdoughhome.com
>
> * * * * Read this article:
>
> * * * *http://www.sourdoughhome.com/revivingastarter.html
>
> * * * * []'s
> --
> Don't be evil - Google 2004
> We have a new policy - Google 2012

Good info- thanks!