Any Home Bakers Here?

[pennyJo1960]

There are times I forget my Sourdough starter for couple of weeks.
Take it out warm it bit bubbles just great.
Good morning Home Bakers.
We have Sunshine!

 

[LifeSimpleAndSweet]

Discard half of the starter(can be used for pancakes and etc.) Add a tablespoon of apple cider vinegar and a tablespoon of potato flour; and 1\2 cups flour and 1\2 cups water. Let proof until bubbly and the either use or store in the fridge.

Before using the starter, take it out of the fridge and and mix equal, by weight, flour and water in a bowl. It depends on how much you need for the recipe. If the recipe uses a cup of starter, use 120G of water and 120G of flour. Add a tablespoon or two of starter and let it proof for several hours or so-- you will see the mixture rise and get bubbly. It is now ready to use. You can use the old starter for pancakes, crumpets and etc.

The left over starter is saved for the next batch after adding to the recipe. It can be stored in the fridge for up to two weeks.

Thank you!
I've never tried adding vinegar to my starters. It's not too acidic?

I'll have to buy some potato flour and give it a try.

Currently, I am doing:
50g of starter
50g of spring water, room temp
50g of all-purpose flour

It's nearly doubling in about 12 hours and I have it sitting on my seed starting mat. It's a couple of weeks old and I'm trying to follow a recipe that says it will double in 4 or 5 hours when it's ready.

I am aiming for baking 100% einkorn loaves but the flour was too expensive for creating a starter, so I switched over to get it going.

 

[ronott1]

Thank you!
I've never tried adding vinegar to my starters. It's not too acidic?

I'll have to buy some potato flour and give it a try.

Currently, I am doing:
50g of starter
50g of spring water, room temp
50g of all-purpose flour

It's nearly doubling in about 12 hours and I have it sitting on my seed starting mat. It's a couple of weeks old and I'm trying to follow a recipe that says it will double in 4 or 5 hours when it's ready.

I am aiming for baking 100% einkorn loaves but the flour was too expensive for creating a starter, so I switched over to get it going.

Try the vinegar. Look for organic apple cider vinegar and look for one with the mother in it.

If you do not get the starter going this way, you can send me a pm with a shipping address and I will send you a starter from the one I have. Several on this thread have it and it works very well.

 

[Sally PB]

I also currently have water kefir and milk kefir going. Fermenting is one of those things I try to do but always end up setting aside because of the time and space requirements.

Do you make kombucha? I've been making my own for about 4 years now. LOVE that stuff!

 

[LifeSimpleAndSweet]

Do you make kombucha? I've been making my own for about 4 years now. LOVE that stuff!

I used to make a gallon a day.

I don't anymore, though. It's yummy. I'm totally into homemade fermented sodas. I wonder if you can do that with kombucha...?

 

[LifeSimpleAndSweet]

Try the vinegar. Look for organic apple cider vinegar and look for one with the mother in it.

If you do not get the starter going this way, you can send me a pm with a shipping address and I will send you a starter from the one I have. Several on this thread have it and it works very well.

I've got some Braggs ACV. I wonder if I can white up some potato flakes for the flour...

 

[MotherofOrpies]

I used to make kombucha, but it always started getting moldy after a few cycles

 

[SinnahSaint]

I used to make kombucha, but it always started getting moldy after a few cycles

Did you use sugar or an alternative sweetener like splenda or stevia? Mold sounds like it wasn’t acidic enough and that might happen if the mother wasn’t producing enough acid due to lack of food.

Not meant as pointing fingers… I just like to puzzle out problems.

 

[Sally PB]

I used to make a gallon a day.

I make 2-3 gallons every 2 weeks. I can easily drink that much. DH doesn't like it, so it's all for me!

I used to make kombucha, but it always started getting moldy after a few cycles

Oh, man, that's disappointing. Mine has never gotten mold. Maybe @SinnahSaint is right...? I use organic cane sugar for mine.

The other variable I can think of is temperature. I know mine is fermenting on the chilly side 9 months of the year, and it does ok.

 

[MotherofOrpies]

Maybe I used too little sugar, I think it was about 130 g per 1,5 l tea, and summers are hot here, I thought it needed warmth to ferment? I could put it in the basement , but I would need a starter, last time even my starter turned moldy ( they told me it turns into vinegar and doesn’t get moldy) but I stored that in the basement