Author Topic: Starter Challenged  (Read 1446 times)

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Offline juniorballoon

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Starter Challenged
« on: July 19, 2012, 03:28:29 PM »
I have made several attempt to make my own starter and failed each time. I end up with a nasty black pudding. I think it's the jar I'm using. My jar is 4 inches in diameter, 12 tall and has a lid that has a dual function, one to let air in, flip it over to seal air out. I have always used the "let air in mode". What kind of equipment do you guys use. Is there a starter on starters page you can recommend?

Thanks,
jb


Online norma427

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Re: Starter Challenged
« Reply #1 on: July 19, 2012, 03:38:44 PM »
jb,

If you are interested this is where Toby and other members helped me to learn about natural starters.  http://www.pizzamaking.com/forum/index.php/topic,10008.0.html

I donít really know what you want to do, but purchasing a sourdough starter is a lot easier and they perform consistently better at least for me.  This is when I activated my sourdough starters.

http://www.pizzamaking.com/forum/index.php/topic,11578.0.html


Norma
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Offline TXCraig1

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Re: Starter Challenged
« Reply #2 on: July 19, 2012, 03:42:35 PM »
I donít really know what you want to do, but purchasing a sourdough starter is a lot easier and they perform consistently better at least for me. 

+1

www.sourdo.com
Pizza is not bread.

Offline juniorballoon

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Re: Starter Challenged
« Reply #3 on: July 19, 2012, 03:55:30 PM »
+1

www.sourdo.com

Thanks to you both. It's just the fun of the challenge. Thanks for the links.

jb

Offline TXCraig1

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Re: Starter Challenged
« Reply #4 on: July 19, 2012, 04:00:07 PM »
Thanks to you both. It's just the fun of the challenge. Thanks for the links.

jb

I understand. Try adding a little pineapple juice to your starter when you first start it. I'm sure you can find detailed instructions here with a search.

CL
Pizza is not bread.

Offline pizzaneer

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Re: Starter Challenged
« Reply #5 on: July 19, 2012, 06:32:44 PM »
If you want to try something that few have done, use lemon juice and wild yeast at room temp.  It takes a really long time to get moving, and is a lot of work, but the results are amazing.  My starter has a major PONG to it I can only describe as something between apple cider vinegar and vodka.  When I use it, I dilute it.  I reserve a shred of dough after the bulk ferment, and if the pizza comes out particularly well, I toss the starter and start over with the saved dough.  Evolution in action.

I used this method: http://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306, using lemon juice instead.  The acidity is what makes the difference.

I'd rather eat one good meal a day than 3 squares of garbage.

Offline TXCraig1

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Re: Starter Challenged
« Reply #6 on: July 19, 2012, 06:59:21 PM »
PONG?
Pizza is not bread.

Offline pizzaneer

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Re: Starter Challenged
« Reply #7 on: July 19, 2012, 07:01:11 PM »
erhm, smell... "pong"'s one of those British-ism's that just kind of creeps in now and then
I'd rather eat one good meal a day than 3 squares of garbage.


 

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