Any Home Bakers Here?

[bruceha2000]

My Youngest DD would be very happy if I can get a good GF sourdough going!

If anyone can do it, you can Ron!

3 Diplomystus dentatus in the same layer.

And the rock just splits all nice and flat like that?

I was too lazy to slash all fancy like.

That is OK, fancy or not, it gets lost when dinner time comes.

The easier option is to get an established starter from @ronott1 and follow his directions.

And be aware of what it should look like when it is happy. I almost killed my started from Ron's "seeds" not realizing how quickly it would get all bubbly like it should.

 

[wyoDreamer]

Perhaps one of you can help me. I have been trying to make sourdough starter for a while. Every time, it seems like I fail. It doesn’t turn out bubbly like everyone else’s, even after a few days of feeding. I don’t know what I’m doing wrong.

When I attempt to make bread with it, the bread does not rise. Probably because of lack of yeast in the starter. I don’t know.

Can someone help me out? Give me some tips maybe?

I will admit that my sourdough had serious difficulties while out in Wyoming. I had it for 5 years until I moved to the high mountain desert in Wyoming. Within 4 months it was turning pink and smelling funky. After 3 attempts at starters went bad - I gave up. I think that the wild yeasts out in Wyoming are very strong and with the constant wind there is alot of dust moving about. Trying to make a starter from scratch is pretty tough. I second getting a start from Ron. It is a very good starter and will give you a great base to learn the magic that is sourdough.

 

[R2elk]

I will admit that my sourdough had serious difficulties while out in Wyoming. I had it for 5 years until I moved to the high mountain desert in Wyoming. Within 4 months it was turning pink and smelling funky. After 3 attempts at starters went bad - I gave up. I think that the wild yeasts out in Wyoming are very strong and with the constant wind there is alot of dust moving about. Trying to make a starter from scratch is pretty tough. I second getting a start from Ron. It is a very good starter and will give you a great base to learn the magic that is sourdough.

Wild yeasts are abundant here. I didn't get my cherries picked in a timely manner and the last of them were fermenting on the tree.

I did start and keep a sourdough starter from scratch that did very well for me. Unfortunately I do not have the need to bake often enough to make it worthwhile for me to keep it. I know a familly that lives near Tensleep that has kept their starter going for many generations. They make the best sourdough cinnamon rolls.

 

[wyoDreamer]

I don't think I had a real strong starter to begin with, and it was from east of the Mississippi - I am sure there are many starters out west that have been going strong for a long, long time. That is where "Sour Dough" comes from, isn't it. It is the nickname for gold prospectors.
A friend of mine did get a good yeast captured for her starter, I just happened to keep getting some nasty wild one.

 

[jnicholes]

Any of y'all that live in hot places, I just discovered Nature's proving drawer! I covered my bowl of dough with foil and set it in the shade on my patio table. It rose amazingly!

I do it all the time in summer! It rises beautifully!

@ronott1 I just sent you a PM.

 

[jnicholes]

If anyone can do it, you can Ron!


And the rock just splits all nice and flat like that?


That is OK, fancy or not, it gets lost when dinner time comes.


And be aware of what it should look like when it is happy. I almost killed my started from Ron's "seeds" not realizing how quickly it would get all bubbly like it should.

Yes, the rocks split very easily. They're sedimentary lime stone.

 

[Katanahamon]

Perhaps one of you can help me. I have been trying to make sourdough starter for a while. Every time, it seems like I fail. It doesn’t turn out bubbly like everyone else’s, even after a few days of feeding. I don’t know what I’m doing wrong.

When I attempt to make bread with it, the bread does not rise. Probably because of lack of yeast in the starter. I don’t know.

Can someone help me out? Give me some tips maybe?

Buy one..it’s easiest, and you can select for exactly the characteristics you want..you can buy liquid starters all ready to go..ain’t the interwebs grand?!?

 

[ronott1]

If anyone can do it, you can Ron!


And the rock just splits all nice and flat like that?


That is OK, fancy or not, it gets lost when dinner time comes.


And be aware of what it should look like when it is happy. I almost killed my started from Ron's "seeds" not realizing how quickly it would get all bubbly like it should.

Thanks!

 

[Katanahamon]

Thanks!

I forget if I mentioned this on this thread, or a different one about feeding and nutrition and egg yolk color, but I found that article I couldn’t remember before about the chef in San Antonio who raises chickens and feeds red peppers to achieve red (ish) yolks..
https://www.newworlder.com/dan-barber-feeds-his-chickens-red-peppers-to-make-red-eggs/

 

[jnicholes]

No cracks, good shape.

A perfect loaf, in my opinion.