Any Home Bakers Here?

[ronott1]

So what was it you were doing that made it Not have the sour taste?

Mine is young, only a month or so old and gluten free too, but I'm not getting much of that sour taste either. Not sure if it's that lack of age or being GF.

There is no commercial yeast in it at all. It bubbles well and does have a mild sour smell. Whenever I take some out and feed the remainder they are both very active, however it does not give great rise to baked good. But, GF SD does not rise as well as regular anyway according to research.
@ronott1 any ideas? Does it just need more time to mature?

Yes, it takes time for sourdough to mature. You can help it along by adding potato starch and organic apple cider with the mother and using it more often.

 

[SnapdragonQ]

Yes, it takes time for sourdough to mature. You can help it along by adding potato starch and organic apple cider with the mother and using it more often.

Thank you!
I have both and maybe will try that plus use it more often. Been baking something with it each weekend, which is about right for us, but was thinking of making some extra buns. The SD English muffin bread I made Sunday was terrific and probably something I will keep more of around.

 

[Sally PB]

I am *forced* to make a SD pancake every few days so that I keep my starter ambling along. It's rough, but I can do it.

 

[ronott1]

Thank you!
I have both and maybe will try that plus use it more often. Been baking something with it each weekend, which is about right for us, but was thinking of making some extra buns. The SD English muffin bread I made Sunday was terrific and probably something I will keep more of around.

This weekend I took the starter out of the fridge and added water and flour. I waited about 4 hours and discarded half and added new water and flour and let it proof until 7:30 and then started the overnight part of the recipe.

The bread turned out very good this weekend!

 

[ronott1]

I am *forced* to make a SD pancake every few days so that I keep my starter ambling along. It's rough, but I can do it.

Nice Plan for keeping the starter active!

 

[Ladies-Eight]

Bakers good evening one and all!

The temperature is 75 anf mostly sunny.

Have a great day!

 

[SnapdragonQ]

This weekend I took the starter out of the fridge and added water and flour. I waited about 4 hours and discarded half and added new water and flour and let it proof until 7:30 and then started the overnight part of the recipe.

The bread turned out very good this weekend!

Hmm...maybe I am doing it backwards? I take mine out, pull off about half (usually about 1/2 a cup) and feed both. The pulled one stays out the other goes back in the fridge.

It's hard to find good and consistent instructions for GF SDS...seems to be a fly by the seat of your pants kind of thing since we don't do all the rise, knead, rest, and repeat order of things.

 

[bruceha2000]

Is DD2 the one with the nightshade allergy?

No, DD1 has the gluten and nightshade issues. She's also against eating anything an animal had to die to provide. DD2 generally has a "if I haven't had it before I won't like it" issue. And she's nearly 27

 

[Aria]

I use my SDS weekly and it stays perfect. I think using it often keeps it perking well.

 

[Aria]

It i 39 degrees sun out and forecast for 54. There is a little of snow around. It is APRIL> and it should be warmer.