Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 01-10-2012, 05:26 PM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Jan 2006
Posts: 4,557
Default I think my sourdough starter died :(

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

  #2 (permalink)   Report Post  
Old 01-10-2012, 08:47 PM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Aug 2006
Posts: 4,392
Default I think my sourdough starter died :(

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...
  #3 (permalink)   Report Post  
Old 05-10-2012, 04:51 AM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Oct 2012
Posts: 2
Default I think my sourdough starter died :(

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.


  #4 (permalink)   Report Post  
Old 05-10-2012, 03:59 PM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Aug 2010
Posts: 75
Default I think my sourdough starter died :(

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
  #5 (permalink)   Report Post  
Old 05-10-2012, 05:14 PM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Jan 2006
Posts: 4,557
Default I think my sourdough starter died :(

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


  #6 (permalink)   Report Post  
Old 05-10-2012, 05:19 PM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Aug 2006
Posts: 4,392
Default I think my sourdough starter died :(

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!
  #7 (permalink)   Report Post  
Old 05-10-2012, 05:26 PM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Aug 2010
Posts: 75
Default I think my sourdough starter died :(

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
  #8 (permalink)   Report Post  
Old 05-10-2012, 05:41 PM posted to rec.food.cooking,rec.food.sourdough
external usenet poster
 
Join Date: Aug 2006
Posts: 4,392
Default I think my sourdough starter died :(

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!
  #9 (permalink)   Report Post  
Old 19-09-2014, 02:11 PM posted to rec.food.sourdough
external usenet poster
 
Join Date: Sep 2014
Posts: 6
Default I think my sourdough starter died :(

Bob why do you put in the fridge unless you want to stop the action of
the yeast.

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.

  #10 (permalink)   Report Post  
Old 19-09-2014, 02:41 PM posted to rec.food.sourdough
external usenet poster
 
Join Date: Aug 2010
Posts: 75
Default I think my sourdough starter died :(

On Fri, 19 Sep 2014 09:11:44 -0400, Robert Lee Shameless Myers I Esq.
wrote:

Bob why do you put in the fridge unless you want to stop the action of
the yeast.


Because he wants to slow down the action of the yeast and the
bacteria. It's what fridges are for.
[]'s

On Mon, 01 Oct 2012

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


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
I think my sourdough starter died :( zxcvbob General Cooking 19 05-10-2012 05:41 PM
sourdough starter Brian Christiansen General Cooking 13 10-03-2008 02:17 AM
My New Rye Sourdough Starter Thomas C. Sourdough 8 20-09-2007 05:00 AM
San Francisco sourdough starter and Carl's starter June Hughes Sourdough 7 29-03-2007 07:48 PM
Sourdough Starter [email protected] Recipes (moderated) 0 19-11-2003 03:37 PM


All times are GMT +1. The time now is 05:52 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017