Is it an active starter? - Sourdough
I've been searching on this forum for some clues to see if my starter is active enough, and i didn't find something satisfactory. My starter doubles its volume in about 4 hours, but there's no froth on top. There are plenty of bubbles. I mention that my starter is 100% hydration. Here is a pic of my starter : And here is it's top:
Active Starter - bread that isn't "sour" - Sourdough
My starter is about 2 years old and suddenly has been producing bread that had great crumb, spring, crust, etc, but doesn't have the distinctive "sour" taste or smell! I have a recipe that I've perfected and I really don't deviate from it. The starter doesn't even smell as sour as it used to.
Too active starter? - Sourdough
I think I might have the opposite problem of most people when creating the starter - it is extremely active after only 20 hours or so. I mixed organic unbleached white flour, water and some crushed red grapes (in a muslin bag submerged in the mix) and put it in the cupboard above the hot water tank, which is pretty warm.
making starter with dry yeast - Sourdough
Sourdough yeasts and bacteria are more acid tolerant than commercial yeast. You could go to the trouble of measuring pH, aiming for a range of 3.8 to 4.5, or make a rough estimate. Leaving your existing dough to ferment beyond its comfort zone, or adding (say) lemon juice are methods of increasing acidity and making the environment less ...
is my starter ready to bake? - Sourdough
2014年2月26日 · Based on your observations, it sounds like your starter is active enough to be turned into leaven and then developed into dough for baking. Normally, once my starter is rising and settling predictably and seems very active like yours, I will take a tablespoon of it and then combine it with equal parts flour and water (100g each).
How to convert dry-yeast to starter in a recipe? - Sourdough
2015年9月26日 · Hello mondocane, There is no hard and fast rule that I am aware of but I have found that substituting 180-200g of an active and mature 100% hydration starter for the usual amount of yeast specified in the recipe gives a satisfactory result.
Starter not doubling in size and bubbles have got smaller
2011年11月12日 · Hi, Started my starter 7 days ago. First 2 days I was getting great activity, after day 4 the bubbled have got smaller nd the mixture appears to be like a batter, separating water, to rectify, I have tipped out half the starter and just added flour and placed in the oven (just with the oven light on to create heat as it is quite cool here in Melbourne).
My 'Moro' Sourdough starter is very active after 3 days.
I have finally got round to making my first sourdough starter. I'm using the recipe from the 'Moro' cook book....Flour, Water and red grapes in muslin submerged in the flour/water mixture. The Moro cook book says to leave it for 10-14 days at room temperature, by which time the grapes ferment and the muslin cloth inflates with the gasses that ...
experiment: spiking my starter with 'Primal Defense' - Sourdough
the starter now seems pretty much like a regular active starter, although exhibiting some different characteristics to my usual starter. I think the real test now will be to bake with it and see if I can tell a difference in leavening ability, texture, or taste. I will report back then! - Mike Lucas
Super Active Starter - Sourdough
Similar to the OP, I kinda followed the recipe on this site for a sourdough starter, though I just used plain white flour (Defiance baker's flour), as I didn't have any rye or other flours handy and was keen to get a starter underway. Except... I only mixed it up yesterday afternoon (50g water, 50g white flour).