Here we go...first shot at a sourdough starter.

[Chaze215]

I have been doing a lot of reading on here and elsewhere about sourdough starters. I have to admit, I am/was a bit intimidated by the whole process. So, tonight I figured I would give it a shot and see what happens.  I will be following the procedure outlined here: http://www.sourdoughhome.com/index.php?content=startermyway2
I have no idea if this site and/or process is good or not...lol If anyone has any suggestions to a starter virgin, feel free to chime in! So....here we go...

[Jet_deck]

If the starter tanks, just put up a request for some starter.  There are probably no less than 10 forum members that would send you some dried starter for the price of a stamp.  Chau sent me my first and second.  I still have them hibernating in the garage somewhere....  It is simple to dump a couple tablespoons of the active stuff on some wax paper and let it dry into flakes and ship it off......

[norma427]

Chaze,

I don’t know if you are interested in my thread of when I learned to make a natural starters with the help of Toby (Infoodel) and other members, but this is the thread if you are interested.  http://www.pizzamaking.com/forum/index.php/topic,10008.0.html

It was fun playing around with those natural starters, but proven starters like the Ischia give better consistent results in my opinion.

Norma

[Chaze215]

Jet: I would be gracious if someone offered some starter. I am about 12 hours into this one and it doesnt look any different. Just playing the waiting game I guess.

Norma: Thanks for the link to your thread. I actually came across it during all my reading...lol Im going to see what transpires with the one I started last night and then go from there.

Thanks again guys!

Chaz

[Chicago Bob]

Has the starter started Chaze? 
 Bob

[Chaze215]

Has the starter started Chaze? 
 Bob

Yes....but I dont think its doing too well...lol It doubled after about 36 hours and I have been feeding it as im supposed to, but there hasnt been much activity since  Not sure if its done or whats going on...lol
The pic shows how it doubled and the tape denotes where it was before doubling.

[jamie]

Yes....but I dont think its doing too well...lol It doubled after about 36 hours and I have been feeding it as im supposed to, but there hasnt been much activity since   Not sure if its done or whats going on...lol
The pic shows how it doubled and the tape denotes where it was before doubling.

Yup you're well within familiar territory as far as activity goes. A spike in the first 48 hours is quite normal. It's due to some less-than-desirable bacteria which the starter needs to "get out of its system", so to speak, before your culture gets more acidic and hopefully yeast start multiplying. Keep it going and with any luck it should take off within a few days.

[Jet_deck]

Jet: I would be gracious if someone offered some starter. I am about 12 hours into this one and it doesnt look any different.


Chaz

PM me your address, Merry Christmas.

>> You are keeping your starter in a warm part of the house, right?

[Chaze215]

PM me your address, Merry Christmas.

>> You are keeping your starter in a warm part of the house, right?

Im keeping it in the warmest place I could think of while Im at work during the day which is on top of the fridge. I had it in the oven with the light on and that didnt seem like much help. Any other ways to keep it warm but not too warm?

Jet: PM sent.

[Jet_deck]

I don't know for sure, but I am going to say that you have a better chance of getting hit by lightning and winning the lottery on the same day, than getting this to work.

Especially when the instructions say that if it doesn't work, to try another flour, and if that doesn't work to hit the internet up for free starters.  lol.

p.s.  my 12 y/o daughter told me that "lol" was dead, and anybody that still uses it is a moron.  lol.

[jamie]

A lot of people opt for the light bulb, box & thermostat approach. You basically don't want to go above 90F or any "wild" yeast is toast.

[jamie]

I don't know for sure, but I am going to say that you have a better chance of getting hit by lightning and winning the lottery on the same day, than getting this to work.

Especially when the instructions say that if it doesn't work, to try another flour, and if that doesn't work to hit the internet up for free starters.  lol.

p.s.  my 12 y/o daughter told me that "lol" was dead, and anybody that still uses it is a moron.  lol.

Lots of people have successfully created starters from scratch on this forum. I'm sorry to hear you didn't have much luck with yours.

[Chaze215]

Does  = lol ? Please ask your daughter so I am up to speed with whats cool these days.

[Jet_deck]

Lots of people have successfully created starters from scratch on this forum.

Yep, me too.  1 honey and 1 cheerios starter.  All 3 of my starters were given to me, and I will pay it forward.

[Chaze215]

Heres my Ischia starter (thanks to Jet_Deck) 3 days in...looks pretty good so far, no? Ive been feeding it daily according to Jet's pointers.

[Jet_deck]

Heres my Ischia starter (thanks to Jet_Deck) 3 days in...looks pretty good so far, no? Ive been feeding it daily according to Jet's pointers.

I definitely am no expert.  It looks a little thick, instead of 60/40 maybe 55/45 (flour/water)

[Knead2know]

A friend gave me this process quite some time ago.  I've used it twice to create a starter from scratch and it worked great both times.  Hopefully it works for you as well.

Sourdough Starter

Day 1: mix...
2 T. whole grain flour (rye and/or wheat)
2 T. unsweetened pineapple juice or orange juice
Cover and let sit at room temperature for 24 hours.

Day 2: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles.

Day 3: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours.

Day 4 & 5:
Stir down, measure out 1/4 cup and discard the rest.
To the 1/4 cup add...
1/4 cup flour*
1/4 cup filtered or spring water

*You can begin to  feed the starter any type of flour you like at this point. -- I use A.P. Flour --

Day 6,
Repeat Day 4 & 5 feeding, but add 1/4 tsp. apple cider vinegar with the daily feeding. This will lower the pH level a bit more and will (should) help wake up the yeast.

[Chicago Bob]

Knead2know,
That is very nice instructional. Do you have something similar for someone who already has some dried starter flakes? Thanks! 

[Mal]

The pineapple starter method similar to what Knead2know detailed above can also be found here:
http://www.breadtopia.com/make-your-own-sourdough-starter/

On the same website, you can find details of how to revive a starter from dried flakes:
http://www.breadtopia.com/starter_instructions/

Or alternatively here:
http://yumarama.com/3000/reviving-dried-sourdough-starter/

[Chicago Bob]

Great sites enter8...thanks.