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04-07-2012, 05:34 AM | #1 |
Climbing Rose
Join Date: Mar 2005
Posts: 1,439
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sourdough starter question
I've been following directions in my cookbook for the starter and it has a black liquid on it prior to me mixing it 3 x a day. Is that all right? It is kind of in the way on the countertop, and using one of my handiest bowls. How and where do you "keep" your starter mix? Should it have that black color to the liquid part? Shouldn't it still be bubbly? I feel like I'm doing something wrong.
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Devoted wife, dd#1 - 5/03, missing baby - 2/06, dd#2 - 2/07. I am truly blessed. |
04-07-2012, 05:43 AM | #2 |
Rose Garden
Join Date: Mar 2005
Location: just exactly where I should be
Posts: 6,741
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Re: sourdough starter question
Did you use a pre-made starter?
I made my starter from water, flour, air and patience. It has never had a black liquid on it. I store it in a large glass jar in the fridge unless I need it that day and then I feed it and leave it out for 8-12 hours.
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Allison Blessed mother of my three sons: 22, 20, 18 Grateful for GCM since 2004 |
04-07-2012, 05:52 AM | #3 |
Rose Garden
Join Date: Jan 2007
Location: Seattle area
Posts: 21,260
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Re: sourdough starter question
from my experience black liquid means dead yeast. If it is just a little bit then you can normally revive it but if there is lots I would start over.
Are you starting from scratch (water flour and patience) or did you start with a starter that you are trying to keep alive? what hydration level are you keeping it at? How warm is your house?
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Wife to a wonderful DH for 19 years.
Momma to my 29 weeker Early Bird who is thirteen and my little Wiggle Worm born 33 weeks who is nine. How do I have a teenager?! I don't feel ready for this. |
04-09-2012, 12:04 PM | #4 |
Rose Garden
The Doctor: If there's one thing I can't stand it's an unpunctual alien attack!
Join Date: Nov 2005
Posts: 4,895
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Re: sourdough starter question
The black liquid forms when I ignore my sourdough for a few days I just pour it off and add new water/flour. If you also add a little splash of (pasteurized) apple cider vinegar, that really gives your culture a jumpstart and makes them super happy. It's like medicine for sourdough beasties
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04-09-2012, 03:24 PM | #5 |
Climbing Rose
Join Date: Mar 2005
Posts: 1,439
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Re: sourdough starter question
I made it from a recipe in my cookbook using water, flour, yeast and sugar. It is starting to smell sour, but I don't know how to tell if the yeast is still alive. Can I add more yeast to what I have? What happens to the bread if the starter isn't good? My dd wanted to make it for Easter, but we didn't have time so it has been around 10 + days. I have added less than 1 ts sugar twice.
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Devoted wife, dd#1 - 5/03, missing baby - 2/06, dd#2 - 2/07. I am truly blessed. |
04-09-2012, 03:39 PM | #6 |
Rose Garden
previously mlrowley
Join Date: Mar 2005
Location: NW WA
Posts: 17,957
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Re: sourdough starter question
Should be fine. It's working if you see bubbles. If it's not working and you try to make bread, it won't rise at all.
have you been feeding it flour & water?
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Michelle wife to Tom ('95) Momma to: DD (A) 21 and her DH (YM) 21 DS (T) 19 DD (C) 17 '07 DS (N) 14 Save Save
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