Hey all,

3rd time i made a starter in 2 weeks.
First one ( Spa water heated to 30°c ( 85°f) and usual wholewheat flour )
gave me 2 loafs of bread ,very nice quality. I made the mistake to throw
away the leftover starter thinking " i'll make another one " ..

Second starter ( usual wholewheat flour + water from tap ) smelt like vomit
after 48h or so.. away it went.

3de starter was made with organic flour ( wholewheat ), 68 hours in the
process, it smells sour, but a bit too sour.. like milk that's a little too
old..is this still a " right " smell ? Although i guess it's a little hard
to judge a smell over a networkcabel..if mix it al little the smell gets
less strong..

room temp is between 60°f-75°f

should i use this starter ?

greetings
sven

On Mon, 08 Jan 2007 19:45:20 GMT, "[sven]" >
wrote:

>3de starter was made with organic flour ( wholewheat ), 68 hours in the
>process, it smells sour, but a bit too sour.. like milk that's a little too
>old..is this still a " right " smell ? Although i guess it's a little hard
>to judge a smell over a networkcabel..if mix it al little the smell gets
>less strong..
>
>room temp is between 60°f-75°f
>
>should i use this starter ?

Hi Sven,

Sure, but...

You are likely to get far better results if you continue to
feed it through many cycles before baking with it.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth > wrote in
:

> On Mon, 08 Jan 2007 19:45:20 GMT, "[sven]" >
> wrote:
>
>>3de starter was made with organic flour ( wholewheat ), 68 hours in
>>the process, it smells sour, but a bit too sour.. like milk that's a
>>little too old..is this still a " right " smell ? Although i guess
>>it's a little hard to judge a smell over a networkcabel..if mix it al
>>little the smell gets less strong..
>>
>>room temp is between 60°f-75°f
>>
>>should i use this starter ?
>
> Hi Sven,
>
> Sure, but...
>
> You are likely to get far better results if you continue to
> feed it through many cycles before baking with it.
>
> All the best,

thank you

Beer and chocolate on the way ( for the starter )

have a nice day
sven

[sven] wrote:
> Hey all,
.....
> room temp is between 60°f-75°f
>
> should i use this starter ?
>
> greetings
> sven

Hi sven,

give it lots of food, at least one tbs per 1/2 cup of flour in a 12
hour period for a day or two and see what happens. You can go back to
feed the way a lot of folks here do if you like after that when you
know it's going great guns. But this will makes sure your starter isn't
being under fed. I feed my starter more than this all the time but I
know my starter well and use it a lot.

Good luck.

Jim

"TG" > wrote in news:1168334636.718764.254540@
51g2000cwl.googlegroups.com:

>
> Hi sven,
>
> give it lots of food, at least one tbs per 1/2 cup of flour in a 12
> hour period for a day or two and see what happens. You can go back to
> feed the way a lot of folks here do if you like after that when you
> know it's going great guns. But this will makes sure your starter isn't
> being under fed. I feed my starter more than this all the time but I
> know my starter well and use it a lot.
>
> Good luck.
>
> Jim
>

Thank you

Starter will get enough food. Already another starter on the way.. the more
starters i start, the more chance i have succeeding.

NYT no knead bread baked ( normal yeast ), looks very nice, still a little
too hot right now, but at least the crust looks and feels like a true
French baguette.

greetings

Sven

[sven] wrote:
> the more
> starters i start, the more chance i have succeeding.
>
> NYT no knead bread baked ( normal yeast ), looks very nice, still a little
> too hot right now, but at least the crust looks and feels like a true
> French baguette.
>
> greetings
>
> Sven

Hi Sven, I just realised you probably aren't in the US so I'll
translate my other instructions : -)

15g of starter to 75g of flour and same water. : -)

Anyway, if you really are going to make another starter try using some
wholemeal rye along with your wheat. This is how I made me best
starter.
Where abouts are you by the way?

Jim

[sven] wrote:
> the more
> starters i start, the more chance i have succeeding.
>
> NYT no knead bread baked ( normal yeast ), looks very nice, still a little
> too hot right now, but at least the crust looks and feels like a true
> French baguette.
>
> greetings
>
> Sven

Hi Sven, I just realised you probably aren't in the US so I'll
translate my other instructions : -)

15g of starter to 75g of flour and same water. : -)

Anyway, if you really are going to make another starter try using some
wholemeal rye along with your wheat. This is how I made me best
starter.
Where abouts are you by the way?

Jim

"TG" > wrote in
oups.com:

>
> [sven] wrote:
>> the more
>> starters i start, the more chance i have succeeding.
>>
>> NYT no knead bread baked ( normal yeast ), looks very nice, still a
>> little too hot right now, but at least the crust looks and feels like
>> a true French baguette.
>>
>> greetings
>>
>> Sven
>
> Hi Sven, I just realised you probably aren't in the US so I'll
> translate my other instructions : -)
>
> 15g of starter to 75g of flour and same water. : -)
>
> Anyway, if you really are going to make another starter try using some
> wholemeal rye along with your wheat. This is how I made me best
> starter.
> Where abouts are you by the way?
>
> Jim
>
>

hey Jim,

I live in Belgium ( that's in Europe ;-) ).

You don't really need to translate your instructions, i'm used to convert
miles to km's, pounds to kg.. f to c and so on.

Still nice of you to think about the rest of the world.

Wholemeal rye is indeed on my "to start " list. But my packet of rye
flour went empty a week ago, and i need to buy another one, wich is not
that simple here.. almost all flour is wheat ..organic ( or "bio" as we
say ) rye is even harder to find. Anyway no real problem.

off to work

Sven

[sven] wrote:

> I live in Belgium ( that's in Europe ;-) ).
>
> You don't really need to translate your instructions, i'm used to convert
> miles to km's, pounds to kg.. f to c and so on.
>
> Still nice of you to think about the rest of the world.
>
> Wholemeal rye is indeed on my "to start " list. But my packet of rye
> flour went empty a week ago, and i need to buy another one, wich is not
> that simple here.. almost all flour is wheat ..organic ( or "bio" as we
> say ) rye is even harder to find. Anyway no real problem.
>
> off to work
>
> Sven

Hi Sven,

I'm in Europe to : -) so it's easier for me to think in g's K's and
C's. I've just become used to typing in Imperial for the groups. When
in Rome and all that. : -)

I am surprised that you don't get rye there in Belgium though. Perhaps
that's just my ignorance. It's quite readily available here now.
There's a few good flour site available now that might ship to you. I
know one does for sure, and they have a great range of European flours.
I can't think of the name right now but if you like when I get home
I'll look it up for you. Try Shipton Mill. They're great. They do a
Swedish dark flour which I love. Unfortunately my partner doesn't so I
don't use very much of it.

http://www.shipton-mill.com/singlePage.php?id=2

Jim

"TG" > wrote in
oups.com:

>
> [sven] wrote:
>
>> I live in Belgium ( that's in Europe ;-) ).
>>
>> You don't really need to translate your instructions, i'm used to
>> convert miles to km's, pounds to kg.. f to c and so on.
>>
>> Still nice of you to think about the rest of the world.
>>
>> Wholemeal rye is indeed on my "to start " list. But my packet of rye
>> flour went empty a week ago, and i need to buy another one, wich is
>> not that simple here.. almost all flour is wheat ..organic ( or "bio"
>> as we say ) rye is even harder to find. Anyway no real problem.
>>
>> off to work
>>
>> Sven
>
> Hi Sven,
>
> I'm in Europe to : -) so it's easier for me to think in g's K's and
> C's. I've just become used to typing in Imperial for the groups. When
> in Rome and all that. : -)
>
> I am surprised that you don't get rye there in Belgium though. Perhaps
> that's just my ignorance. It's quite readily available here now.
> There's a few good flour site available now that might ship to you. I
> know one does for sure, and they have a great range of European
> flours. I can't think of the name right now but if you like when I get
> home I'll look it up for you. Try Shipton Mill. They're great. They do
> a Swedish dark flour which I love. Unfortunately my partner doesn't so
> I don't use very much of it.
>
> http://www.shipton-mill.com/singlePage.php?id=2
>
> Jim
>
>

Hey Jim,

Well, when i say " hard to find rye" i mean, i have to take my car and
drive a few km's to get rye flour. I'm used to do everyting by foot or
bicycle. Since Belgium is so small and dense most people live within
walking distance of all the shops they need.. make that bicycle distance.
But that does not take away my impression that rye flour is less popular
among home bakers here than wheat.

Had a look on the shipton site and it looks nice indeed. And i must say,
the region where shipton is located, looks like a nice destination for a
long weekend holiday trip.

Rome you say ? i was there a few years back, nice scooteristas ;-)

greetings

Sven

On Tue, 09 Jan 2007 11:18:40 GMT, "[sven]" > wrote:

>hey Jim,
>
>I live in Belgium ( that's in Europe ;-) ).

I suspected that when you threatened to feed the starter on beer and
chocolate ...

Andrew Price > wrote in
:

> On Tue, 09 Jan 2007 11:18:40 GMT, "[sven]" > wrote:
>
>>hey Jim,
>>
>>I live in Belgium ( that's in Europe ;-) ).
>
> I suspected that when you threatened to feed the starter on beer and
> chocolate ...
>

Not really

No beer for minors, and the starter must be +16 years

We can start a discussion on what beer to use ( i'll go for delirium
tremens )


greets

sven