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Sourdough starter a Flop

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by R3Rugrats, Sep 10, 2009.

  1. R3Rugrats

    R3Rugrats Out Of The Brooder

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    Jun 5, 2008
    Maine
    Ok... So this is the 3rd time I've tried to make the sourdough starter (catching wild yeast is harder than I thought)... I use the 1 cup flour, 1 cup sugar, and 1 cup milk... stir everyday for 5 days..... the problem is... MINE NEVER BUBBLES... What am I doing wrong.. Its in a glass container, I never use metal utensils to stir.. its covered with cheese cloth in a warm area... Ugh.. maybe there aren't any wild yeast in my area!!! Oh I'm on the coast of Maine.. way up by Canada...

    Any help would be greatly appreciated....[​IMG]
     
  2. blueberrylu

    blueberrylu Chillin' With My Peeps

    I've never heard of the "wild" yeast thing, so I guess I am not much help, but have learned something new today. When I have done starter stuff, it seems like there was always yeast used in the first batch, then after that you just added the flour/sugar/fluid to keep it going.

    I found www.sourdoughhome.com (if doesn't work, play around with the spelling) on the internet. It mentions 3 methods to making starter. Maybe you can find some info on there. In glancing at it, in the author's method it stated that whole grains have more natural yeast than white flour. Read it and maybe you'll find some info to help you out. Good Luck!!
     
    Last edited: Sep 10, 2009
  3. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    I have tried just atching yeast in the air, and I have tried a recipe that calls for grapes. The grapes recipe did bubble, but when I made the bread--it barely rose, and was as hard as rock.

    i have since given up (possibly temporarily) on the sourdough. Right now I am using the artisan bread recipe that you do not have to knead. Just mix it and put it in the fridge overnight. Tear of a chunk, let it rise, and bake it.

    Kinda tastes sourdough-y. Very good and VERY easy!!!!!!
     
  4. R3Rugrats

    R3Rugrats Out Of The Brooder

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    39
    Jun 5, 2008
    Maine
    Thanks for the info.. I'm going on that site in a few minutes...

    That artisan bread sounds fabulous... Would you care to share the recipe??

    Thanks
     
  5. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    3 cups warm water
    1 & 1/2 tablespoons yeast
    1 & 1/2 tablespoons coarse salt
    6 & 1/2 cups flour (I use 4 &1/2 cups unbleached white, plus two cups whole wheat)

    You just put the yeast and salt into the warm water, add the flour and stir, just until the flour is all absorbed. Then refrigerate the dough. Really! When you want to make a loaf of bread, pull off a section about the size of a small cantaloupe, then with lightly floured hands, form into a round or a loaf-shape. Place on a lightly greased flat pan (cookie sheet) and let rise for about 40 minutes. Preheat the oven to 450, place about a cup of water in a pan on the lower shelf, and bake the bread for about 25 minutes. You can slash the top of the dough before baking, but I don't bother. It does give it an "artisanal" appearance if you do, though.

    I copied that of of another site. I didn't do the water thing, I let the bread rise for about an hour, then baked at 45 for 20 minutes. I also used a normal loaf pan, and buttered the top when it came out of the oven as we don't like hard crusts.

    Kids love it!! It's soooo easy!!
     
  6. trilyn

    trilyn Chillin' With My Peeps

    Apr 13, 2009
    East Syracuse
  7. Hollywood Chickens

    Hollywood Chickens Chillin' With My Peeps

    Mar 12, 2009
    Florida
    the above recipe is the one that I used.
    sourdough takes a long time to get right.
    I have been using my sour for 3 years it took about 9 months to get it to be what it is now.
    If your sour is not bubbling add a lit bit of sugar to keep it alive, I make sourdough bread once a week all week the sour cures on the counter in a bowl of flour and 12 hours before I use it I soak it in water, and then make bread with it as if it is yeast I have been experimenting with bread recipes and I have found one that works really well, it rises the sourdough bread in just 6 hours!
    this recipe make 6-8 loaves of bread you can cut it in half or more for less loaves

    6 cups of warm water
    add:
    the sourdough,
    1 TBS of salt
    1/2 cup of sugar (don't do to much the dough rises slower with more sugar)
    1/2 a cup of palm shortening (it makes the dough soft and light)
    3/4 a cup of coconut oil (for some reason it rises faster with more coconut oil then shortening)

    Mix until even add flour about 6 pounds (1 pound of flour for each cup of water) knead in to a dough ball leave it on the counter, it will be a bit pebbly looking clean up a bit (about 3 minutes) when the top has dried a bit you will be able to get it smooth as satin with a bit of kneading, then put it in a greased bowl and grease the top of the dough (to prevent a crust) cover it with a towel.
    I suggest watching the dough until you know how long it takes for your dough to rise,
    if you are late then it will collapse and taste very sour and look ugly.
    good luck
    ETA: and if all else fails you can buy sourdough starter: http://www.kingarthurflour.com/shop/items/sourdough-and-crock-set
     
    Last edited: Sep 10, 2009
  8. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    Quote:I use this recipe too-awesome! [​IMG] Here's the link:


    http://www.motherearthnews.com/print-article.aspx?id=142688

    I've been baking my own bread for yeaers now, but always used the breadmaker to mix the dough and then I put it in the oven. I tried this recipe only this week. I personally find the consistency a bit chewy for bread, but find it makes nice buns for breakfast in lieu of bagels. but the kids love it and prefer it for sandwiches. It's great for me, cuz it's much less work!!!! i'm definitely hooked!!!!! It's always nice, cuz you'll have some wiating for you in the fridge in case company is coming or somehting.

    Less (work) is more!!!!!!
     
  9. funkychicken

    funkychicken Chillin' With My Peeps

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    Jun 9, 2008
    East Texas
    I make the artisan recipe too...if you dont wash out the container that stays in the fridge and then put the new batch in it...it really develops a sour "doughish" flavor...its a great recipe
     
  10. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    Thanks for telling me AFTER I just washed out the container. [​IMG] I'll remember that next time.
     

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