Any Home Bakers Here?

[jnicholes]

I can't stop long but had to drop in to share this with you...
I left the cat out after his breakfast he usually spends an hour or two out before coming back in. After half an hour the dog and I heard a slight tap on the letter box, thinking it was mail I go to the door but nothing was in the box so I opened the door and the cat trotted in, I couldn't believe it, he can actually tap the door to let me know he's there. Wow.

I had a St. Bernard who always came “knocking.” She was smart enough to learn that she could use her paw to hit the door really hard, letting us know she wants in or out.

 

[wyoDreamer]

I was cleaning out our fridge and found this.

I think my sour dough starter has gone to the dark side, lol. There's some interesting colors in there.

I scraped off the top layer - about 3/4 of an inch - and found some normal looking starter. I spooned about 2 tablespoons of the good stuff out into a clean mason jar and added room temp water and AP flour. Let it sit for 3 hours and got this.

It looks like my normal sour dough starter, but doesn't have any smell. No tangy goodness or anything. I added more flour and water, with a touch of milk and after a couple of hours I could see it slowly bubble the clear liquid up, but it never increased in size like I am used to it doing.

Well, my sour dough experts, do you think I managed to save it or should I dump it and start from scratch?

 

[Swiss]

I've got the levain started for more bread! I'm really going to have to start selling it!

Yesterday, I made Oreo cheesecake cookies and wasn't very impressed with them. I think I over-covered them with the crushed Oreos, used too many mini chocolate chips, and they didn't taste cheesecakey enough to me. They're good, but mostly just taste like chocolate chocolate chip cookies. I plan on making them again and will see what I can tweak to make them taste the way I want!

 

[Swiss]

I was cleaning out our fridge and found this.
View attachment 2553229
I think my sour dough starter has gone to the dark side, lol. There's some interesting colors in there.

I scraped off the top layer - about 3/4 of an inch - and found some normal looking starter. I spooned about 2 tablespoons of the good stuff out into a clean mason jar and added room temp water and AP flour. Let it sit for 3 hours and got this.
View attachment 2553233
It looks like my normal sour dough starter, but doesn't have any smell. No tangy goodness or anything. I added more flour and water, with a touch of milk and after a couple of hours I could see it slowly bubble the clear liquid up, but it never increased in size like I am used to it doing.

Well, my sour dough experts, do you think I managed to save it or should I dump it and start from scratch?

I would throw it away and start over, just to be safe. I've heard food poisoning is no fun.

 

[ronott1]

I was cleaning out our fridge and found this.
View attachment 2553229
I think my sour dough starter has gone to the dark side, lol. There's some interesting colors in there.

I scraped off the top layer - about 3/4 of an inch - and found some normal looking starter. I spooned about 2 tablespoons of the good stuff out into a clean mason jar and added room temp water and AP flour. Let it sit for 3 hours and got this.
View attachment 2553233
It looks like my normal sour dough starter, but doesn't have any smell. No tangy goodness or anything. I added more flour and water, with a touch of milk and after a couple of hours I could see it slowly bubble the clear liquid up, but it never increased in size like I am used to it doing.

Well, my sour dough experts, do you think I managed to save it or should I dump it and start from scratch?

The starter is fine!

It is nearly impossible to kill but will sometimes take more time to get back to full strength.

 

[ronott1]

I would throw it away and start over, just to be safe. I've heard food poisoning is no fun.

No need to toss the starter unless it goes red.

 

[Aria]

I was cleaning out our fridge and found this.
View attachment 2553229
I think my sour dough starter has gone to the dark side, lol. There's some interesting colors in there.

I scraped off the top layer - about 3/4 of an inch - and found some normal looking starter. I spooned about 2 tablespoons of the good stuff out into a clean mason jar and added room temp water and AP flour. Let it sit for 3 hours and got this.
View attachment 2553233
It looks like my normal sour dough starter, but doesn't have any smell. No tangy goodness or anything. I added more flour and water, with a touch of milk and after a couple of hours I could see it slowly bubble the clear liquid up, but it never increased in size like I am used to it doing.

Well, my sour dough experts, do you think I managed to save it or should I dump it and start from scratch?

I would give it a try. When I got back from the Hospital (away for 1 1/2 months) I think.....my son removed the top layer...and added more flour and water.. stir let it sit...and it rose. That is what you should do..see if it GROWS up in the jar. Aria

 

[wyoDreamer]

It is converting the flour into the alcohol, so it is alive. Just not very active right now. I added more flour and stirred it up - it is developing the sour dough texture and getting kinda "snotty" if you know what I mean. Maybe in a couple of days it will be strong enough to expand in the jar.

 

[ronott1]

It is converting the flour into the alcohol, so it is alive. Just not very active right now. I added more flour and stirred it up - it is developing the sour dough texture and getting kinda "snotty" if you know what I mean. Maybe in a couple of days it will be strong enough to expand in the jar.

The starter will likely be back up to normal tomorrow. Toss half tonight and add equal parts 80F water and flour-- a cup of each to the jar with the remaining half of the old starter

 

[Sally PB]

Oreo cheesecake cookies. Wow. Just. Wow...