I am interested in finding out how sourdough breads were traditionally
made. I am trying to make a sourdough culture from the local air (I
successfully did it last August, and I have been trying to re-do it
since April 29th or so) and keep the starter on the counter rather
than putting it in the refrigerator between times. I had a good
starter going after about a week, but then I didn't touch it for about
5-6 days and my healthy starter went flat. I made a dense loaf of
bread that tasted good and hasn't spoiled (in one week's time), but I
just threw out the rest of the previous starter. (Afterwards I found
out that I probably could have salvaged it.) Anyway, I now have a new
starter (as of Tuesday) on my kitchen counter that has some bubbles
but is not rising. I keep feeding it on and off, and will now try to
be more diligent about stirring and feeding.

Anyway, I would be interested in knowing more about how sourdoughs
were done before the age of commercial yeast strains. Thank you.

"Gloria" wrote in message
om...

>I am trying to make a sourdough culture from the local air

You might want to try using some water and flour. It worked for me.

> I have been trying to re-do it
> since April 29th or so) and keep the starter on the counter rather
> than putting it in the refrigerator between times. I had a good
> starter going after about a week, but then I didn't touch it for about
> 5-6 days and my healthy starter went flat.

I know that some, if not most, sourdough bakeries don't refrigerate their
starters. One of the reasons they can get away with this is because they use
it on a daily basis and are feeding/growing it every day. There's no reason
why you couldn't do the same and feed your starter every day. I'm sure it
would do just fine without refrigeration. I'd probably maintain my starter
out of the fridge if I baked every day.

My question is, unless you are baking everyday, why would you want to
maintain it outside of the refrigerator?

-Mike

On 16 May 2004 15:24:55 -0700, (Gloria) wrote:

>I am interested in finding out how sourdough breads were traditionally
>made. I am trying to make a sourdough culture from the local air (I
>successfully did it last August, and I have been trying to re-do it
>since April 29th or so) and keep the starter on the counter rather
>than putting it in the refrigerator between times. I had a good
>starter going after about a week, but then I didn't touch it for about
>5-6 days and my healthy starter went flat. I made a dense loaf of
>bread that tasted good and hasn't spoiled (in one week's time), but I
>just threw out the rest of the previous starter. (Afterwards I found
>out that I probably could have salvaged it.) Anyway, I now have a new
>starter (as of Tuesday) on my kitchen counter that has some bubbles
>but is not rising. I keep feeding it on and off, and will now try to
>be more diligent about stirring and feeding.
>
>Anyway, I would be interested in knowing more about how sourdoughs
>were done before the age of commercial yeast strains. Thank you.

Hi Gloria,

A few (quick) thought:

The critters in a sourdough culture are not from the "air." The wild
yeasts are in the grain, and the lactobacilli are (don't ask) from the
baker...

In any case, feed your culture with equal weights of flour and water
and on some schedule. At room temperature, I feed mine every 12 hours.
Keeping the culture in the refrigerator just slows the process of
fermentation and thus, may be more convenient if you are not baking
frequently.

All the best,

--
Kenneth

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

"Gloria" > wrote in message =
om...

> [ ... ]

> Anyway, I would be interested in knowing more about how sourdoughs
> were done before the age of commercial yeast strains.

Well, Gloria, I wasn't here then, but Kenneth can probably help you.

One good idea, if time means anything to you, is to send away for
a known and proven starter, like Carl's or Mr. Baker or KingArthur's=20
doughball start. Email me if you need links. Most such starters come
with simple instructions that can save a lot of time.

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com=20

Thank you all so much for your help. I look forward to learning more
as I experiment more.

I have started feeding my starter on a 12 hour schedule and will see
what happens. I already got a good little rising 7 days after mixing
the initial flour and water. I have made a loaf of bread this morning
and will bake it this afternoon. I don't expect it to rise much, but
at least we will have some bread.

Thanks again.

On 18 May 2004 15:18:10 -0700, (Gloria) wrote:

>Thank you all so much for your help. I look forward to learning more
>as I experiment more.
>
>I have started feeding my starter on a 12 hour schedule and will see
>what happens. I already got a good little rising 7 days after mixing
>the initial flour and water. I have made a loaf of bread this morning
>and will bake it this afternoon. I don't expect it to rise much, but
>at least we will have some bread.
>
>Thanks again.

Hi Gloria,

I don't recall if anyone suggested this, but I would suggest that you
start a "log."

It is really useful to write down just what you are doing as you
learn. If you jot down the quantities of ingredients, times, and
temperatures, it will be much easier for you to learn "what affects
what." It will also be easier for other folks to try to assist if you
need help.

Also, in the happy event of a success, you will be able to duplicate
your efforts.

All the best,

--
Kenneth

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