Any Home Bakers Here?

[Alice28]

You are fine then. That was a starter and it has lacto bacillus in it. It will take a couple of weeks of regular use but in time you will be able to make bread without adding yeast.

Download the pdf on the website for the friends of Carl. It has great information, instructions and recipes for sourdough.

Ok! Good, I was worried! I will and I'll look at their site. I know it will take a bit before it's really good. I'll probably make a loaf every week and see how it goes. It says after today, to repeat one feeding every day for a week, after a week do you just feed it when your making bread? It doesn't say how often to feed it after a week. It does say if you aren't going to make any for awhile, to put your start in the fridge on the bottom shelf . I'm going to look at that site too because I don't want to mess up! Lol. Well, crossing my fingers.

 

[ronott1]

Ok! Good, I was worried! I will and I'll look at their site. I know it will take a bit before it's really good. I'll probably make a loaf every week and see how it goes. It says after today, to repeat one feeding every day for a week, after a week do you just feed it when your making bread? It doesn't say how often to feed it after a week. It does say if you aren't going to make any for awhile, to put your start in the fridge on the bottom shelf . I'm going to look at that site too because I don't want to mess up! Lol. Well, crossing my fingers.

To keep it active, you need to either use it or feed it once a week. It can be frozen and you can spread a thin layer onto wax paper and let it dry, grind it and save the powder. It will start like the one you purchased. I have left the starter un fed for several weeks before but it will take a couple of days of feeding to get it going again if you do that.

What I do is

1. take the starter out of the fridge a couple of hours before using and stir in the "hooch" liquid on top.
2. Make the sponge and feed the sourdough.'
3. Leave it out over night or a couple of hours until it bubbles
4. put it back into the fridge

The best storage container is a spring lid mason jar that is big enough for the expansion of a fed starter.

 

[Alice28]

To keep it active, you need to either use it or feed it once a week. It can be frozen and you can spread a thin layer onto wax paper and let it dry, grind it and save the powder. It will start like the one you purchased. I have left the starter un fed for several weeks before but it will take a couple of days of feeding to get it going again if you do that.

What I do is

1. take the starter out of the fridge a couple of hours before using and stir in the "hooch" liquid on top.
2. Make the sponge and feed the sourdough.'
3. Leave it out over night or a couple of hours until it bubbles
4. put it back into the fridge

The best storage container is a spring lid mason jar that is big enough for the expansion of a fed starter.

Ok thanks! One more question; once it's been long enough where I would want to do the wax paper thing and save some, where do you stire it? In the fridge? Or can it just be stored like regular yeast in the cupboard? I'll want to do that so I won't have to buy a new start if somthing happens to this one.

 

[ronott1]

Ok thanks! One more question; once it's been long enough where I would want to do the wax paper thing and save some, where do you stire it? In the fridge? Or can it just be stored like regular yeast in the cupboard? I'll want to do that so I won't have to buy a new start if somthing happens to this one.

Once it is dried, it will keep in the cupboard for years. It is a very good way to keep a backup.

You can also freeze half a cup for a couple of years too.

 

[wyoDreamer]

I am sending for some of Carl's Sourdough. I would like a really good sourdough to work with, the ones that I tried making just were not the right flavor.
The starter for Amish Friendship bread is fairly sweet, am I right to assume that it is not a lacto bacillious starter, even though it has milk in it?

 

[ronott1]

I am sending for some of Carl's Sourdough. I would like a really good sourdough to work with, the ones that I tried making just were not the right flavor.
The starter for Amish Friendship bread is fairly sweet, am I right to assume that it is not a lacto bacillious starter, even though it has milk in it?

The Amish starter is different.

You will make some good stuff with Carl's Sourdough.

 

[Alice28]

I am sending for some of Carl's Sourdough.  I would like a really good sourdough to work with, the ones that I tried making just were not the right flavor.
The starter for Amish Friendship bread is fairly sweet, am I right to assume that it is not a lacto bacillious starter, even though it has milk in it?

I'm going to try the one I have, but may be sending for one of Carl's too if this isn't the best.

 

[sunflour]

Finally brave enough to try sourdough! I just made the start, so in a about a week will make my first loaf. Wish me luck! This weekend I think I will attempt sourdough pancakes if all goes well. I know I've said it before, but sourdough has always intimidated me, but I love it and have always wanted to make it, so here goes nothing!

There's lots of info on caring for your starter on King Arthur Flour web site.
I keep mine in the fridge , take it out every 1-2 weeks, discard and feed and place it right back in the fridge and it does well.

They have a great recipe you can use to make waffles from the discard.


Good luck with your new starter.

 

[Alice28]

There's lots of info on caring for your starter on King Arthur Flour web site.
I keep mine in the fridge , take it out every 1-2 weeks, discard and feed and place it right back in the fridge and it does well.

They have a great recipe you can use to make waffles from the discard.


Good luck with your new starter.

Yum! Sourdough waffles sound yummy!

 

[sunflour]

Yum! Sourdough waffles sound yummy!

Be careful, they can be addictive...