failed attempt
 

I don't know what happened but my first attempt at making the sourdough
starter "failed" < it did okay until I put it into the fridge....then when I
took it out and tried to "proof" it ....I don't know what happened but it
didn't rise< even over night....what a mess! I made an old recipe of yeast
bread to be contented.......Ginny

Ginny wrote:

> I don't know what happened but my first attempt at making the sourdough
> starter "failed" < it did okay until I put it into the fridge....then when I
> took it out and tried to "proof" it ....I don't know what happened but it
> didn't rise< even over night....what a mess! I made an old recipe of yeast
> bread to be contented.......Ginny
>
>


Ginny,

Don't despair!!! It took me three years to get a "homegrown" starter to
live past the first two weeks. I found that what finally worked for me
(besides moving from a sterile modern apartment into a 100+ year old
house with an obviously loved kitchen that was baked in often) was to
just keep feeding it daily for about 3 weeks, put it on a "maintenance"
feeding, and then "resist" the urge to put it in the fridge until it was
8 - 10 weeks old (advice I had read in several books recommended by the
very very knowledgeable posters to this board) and I had baked with it a
couple times to see how it would react when "proofed".

Yes, it was more work than what I had been told it would be but it
worked like a charm. I now have three starters that I made and each day
I learn a bit more about them by watching them/baking with them.

I'm sure the folks on this board will have some good advice about
starting over (No pun intended ;-> ).

Best of Luck!!!
Mary

p.s. Hope your yeast bread was yummy

Ginny wrote:

> I don't know what happened but my first attempt at making the sourdough
> starter "failed" < it did okay until I put it into the fridge....then when I
> took it out and tried to "proof" it ....I don't know what happened but it
> didn't rise< even over night....what a mess! I made an old recipe of yeast
> bread to be contented.......Ginny
>
>


Ginny,

Don't despair!!! It took me three years to get a "homegrown" starter to
live past the first two weeks. I found that what finally worked for me
(besides moving from a sterile modern apartment into a 100+ year old
house with an obviously loved kitchen that was baked in often) was to
just keep feeding it daily for about 3 weeks, put it on a "maintenance"
feeding, and then "resist" the urge to put it in the fridge until it was
8 - 10 weeks old (advice I had read in several books recommended by the
very very knowledgeable posters to this board) and I had baked with it a
couple times to see how it would react when "proofed".

Yes, it was more work than what I had been told it would be but it
worked like a charm. I now have three starters that I made and each day
I learn a bit more about them by watching them/baking with them.

I'm sure the folks on this board will have some good advice about
starting over (No pun intended ;-> ).

Best of Luck!!!
Mary

p.s. Hope your yeast bread was yummy

"Mary" > wrote in message=20
...

> ... It took me three years to get a "homegrown" starter to=20
> live past the first two weeks ...

That news is quite depressing. But it is inspiring to learn how
adversity may be overcome with dedication and hard work.

On the other hand, did you know that, with a decent mail-order
starter, you can usually bake the 2nd or 3rd day after it arrives?

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

"Mary" > wrote in message=20
...

> ... It took me three years to get a "homegrown" starter to=20
> live past the first two weeks ...

That news is quite depressing. But it is inspiring to learn how
adversity may be overcome with dedication and hard work.

On the other hand, did you know that, with a decent mail-order
starter, you can usually bake the 2nd or 3rd day after it arrives?

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

Dick Adams wrote:
> On the other hand, did you know that, with a decent mail-order
> starter, you can usually bake the 2nd or 3rd day after it arrives?


Hi Dick,

Thanks for reminding posters about the very decent mail-order starters
that are available and reminding us all that is a great and quick place
to start when baking with sourdough (especially when you can't wait for
the first bagette to cool!!!).

I started baking sourdoughs with a mail-order starter and have used it
lovingly for many years. After getting really comfortable baking with
the mail-order starter and doing some reading and lurking, I decided to
try my hand at "home grown" to see what taste and performance
differences my "local" wild yeast would have vs the mail-order starter.
For example, my home grown wild yeast is less tangy but produces a finer
grain in the breads than my mail-order starter; quite lovely for the
pumpernickel and wheat breads that my family loves.

I still use my mail order starter on a semi-regular basis when I serve
West Coast Paella and want a true San Francisco sourdough or Yukon
flapjacks. While there was nothing wrong with my mail-order starter, I
truly enjoyed the success and pride that came from baking with my own
starter and wanted Ginny to know that she shouldn't give up on making
her own starter if that was what she really wanted because if I could
get one to live after all my failed attempts so could she.

Always enjoy reading your informative posts and best regards,
Mary

Mary,

what kind of flour did you use to grow your starter(s)?

Samartha

At 02:09 PM 10/29/2004, Mary wrote:
>Ginny,
>
>Don't despair!!! It took me three years to get a "homegrown" starter to
>live past the first two weeks. I found that what finally worked for me
>(besides moving from a sterile modern apartment into a 100+ year old house
>with an obviously loved kitchen that was baked in often) was to just keep
>feeding it daily for about 3 weeks, put it on a "maintenance" feeding, and
>then "resist" the urge to put it in the fridge until it was 8 - 10 weeks
>old (advice I had read in several books recommended by the very very
>knowledgeable posters to this board) and I had baked with it a couple
>times to see how it would react when "proofed".
>
>Yes, it was more work than what I had been told it would be but it worked
>like a charm. I now have three starters that I made and each day I learn
>a bit more about them by watching them/baking with them.
>
>I'm sure the folks on this board will have some good advice about starting
>over (No pun intended ;-> ).
>
>Best of Luck!!!
>Mary
>
>p.s. Hope your yeast bread was yummy


remove "-nospam" when replying, and it's in my email address

Mary,

what kind of flour did you use to grow your starter(s)?

Samartha

At 02:09 PM 10/29/2004, Mary wrote:
>Ginny,
>
>Don't despair!!! It took me three years to get a "homegrown" starter to
>live past the first two weeks. I found that what finally worked for me
>(besides moving from a sterile modern apartment into a 100+ year old house
>with an obviously loved kitchen that was baked in often) was to just keep
>feeding it daily for about 3 weeks, put it on a "maintenance" feeding, and
>then "resist" the urge to put it in the fridge until it was 8 - 10 weeks
>old (advice I had read in several books recommended by the very very
>knowledgeable posters to this board) and I had baked with it a couple
>times to see how it would react when "proofed".
>
>Yes, it was more work than what I had been told it would be but it worked
>like a charm. I now have three starters that I made and each day I learn
>a bit more about them by watching them/baking with them.
>
>I'm sure the folks on this board will have some good advice about starting
>over (No pun intended ;-> ).
>
>Best of Luck!!!
>Mary
>
>p.s. Hope your yeast bread was yummy


remove "-nospam" when replying, and it's in my email address