Im having trouble creating a healthy sourdough starter.
I have tried many methods. White flour and water, wholemeal flour and water, pinnapple juice and white/wholemeal flour.. Nothing works!
Everytime, my starter bubbles on the top (but not all the way through), the volume doesn't increase and hooch forms on the top. What is wrong???How can I fix this? Does it have something to do with the fact that here (in winter) the temperature in never above 15 degrees celcius?
I keep my starters in front of my heater but the heater isn't on all day...
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I am currently creating my first starter as well (first week) so I am by no means an expert. It's about the same temperature here at the moment and I have noticed bubbles both on top and bottom and it's only day three. Maybe you shouldn't put your starters in front of the heater because it may be too warm? I remember reading that it should thrive around 20 degrees celsius but if it hits a higher temperature it can kill it.
How long are you maintaining your starters before you decide they are bad? Hooch is not always a bad thing. Are you measuring with cups or by weight? Are you following any directions to make a starter?
Those are good places to start.
I began my starter in the middle of winter, and the ambient temps were similar to yours. They were no impediment to beginning a healthy starter that has been going like a bomb ever since (over a year ago now). I did not need to place the starter near any heating.
I can highly recommend SourDom's thread on beginning a starter (on this site - here). Follow it to the letter and you can't go wrong. I found the addition of 30% organic whole rye really got the show underway.
Cheers
Ross
Hi Jay,
Know what you're talking about! Depending on where you live and the ambient temperature, the sourdough starter behaves very differently. (And taste differently too). When I was living in Melbourne, it took me over a week to start my starter and Winston (that's what I named it) tasted awfully sour. Now I have moved to the tropics, it took me only 3 days to get my new starter to come alive.
Presistance pays. And "hooch" is actually whey... just stir it back in and keep throwing out some and feeding. I usually just use a 50:50 flour to water ratio. It always works.
Good luck.
I have been following many different starter recipes. I tried this one even: http://www.breadtopia.com/make-your-own-sourdough-starter/ And it only forms hooch and bubbles on the top. However, I made two and got frustrated so I cheated and put some instant yeast in one..
I usually am a purist when it comes to cooking, but as you can tell, i got quite frustrated =P
I saw this recipe for a starter, rossnroller, but I dont have any rye flour =l I have no idea to buy it as the supermarkets dont sell it.
But, although I only posted this recently, I actually have had a bit of success (naturally... no yeast added) by following this recipe for a starter: http://www.sourdoughbaker.com.au/starters/liquid-sourdough-starters/7-day-starter.html At first it wasn't working, but suddenly it just... happened haha. But I have a problem: I have used wholemeal flour like it says... but how can I use a wholemeal starter in a white sourdough recipe????
Thanks everyone, your help has been appreciated =] Hopefully of the couple of starters I have going at the moment, at least one will produce some good bread =]
I have been following many different starter recipes. I tried this one even: http://www.breadtopia.com/make-your-own-sourdough-starter/ And it only forms hooch and bubbles on the top. However, I made two and got frustrated so I cheated and put some instant yeast in one..
I usually am a purist when it comes to cooking, but as you can tell, i got quite frustrated =P
I saw this recipe for a starter, rossnroller, but I dont have any rye flour =l I have no idea to buy it as the supermarkets dont sell it.
But, although I only posted this recently, I actually have had a bit of success (naturally... no yeast added) by following this recipe for a starter: http://www.sourdoughbaker.com.au/starters/liquid-sourdough-starters/7-day-starter.html At first it wasn't working, but suddenly it just... happened haha. But I have a problem: I have used wholemeal flour like it says... but how can I use a wholemeal starter in a white sourdough recipe????
Thanks everyone, your help has been appreciated =] Hopefully of the couple of starters I have going at the moment, at least one will produce some good bread =]
I have been following many different starter recipes. I tried this one even: http://www.breadtopia.com/make-your-own-sourdough-starter/ And it only forms hooch and bubbles on the top. However, I made two and got frustrated so I cheated and put some instant yeast in one..
I usually am a purist when it comes to cooking, but as you can tell, i got quite frustrated =P
I saw this recipe for a starter, rossnroller, but I dont have any rye flour =l I have no idea where to buy it as the supermarkets dont sell it.
But, although I only posted this recently, I actually have had a bit of success (naturally... no yeast added) by following this recipe for a starter: http://www.sourdoughbaker.com.au/starters/liquid-sourdough-starters/7-day-starter.html At first it wasn't working, but suddenly it just... happened haha. But I have a problem: I have used wholemeal flour like it says... but how can I use a wholemeal starter in a white sourdough recipe????
Thanks everyone, your help has been appreciated =] Hopefully of the couple of starters I have going at the moment, at least one will produce some good bread =]
Jay, you'll find good rye flour in most organic food suppliers. Just do a search online or via the Yellow Pages for the ones in your area (I'm assuming you're somewhere in Australia or NZ?).
I battled to get a starter going at this time of year until I started adding 30% wholegrain organic rye flour to the mix. You'll be able to use it as one of the ingredients in some great breads, too. But make sure you track down whole-grain rye, not the refined fine whitish stuff. I was using the latter and had no success at all until I switched to the whole-grain organic. Using that to get your starter going is the single best tip I can pass on to you.
BTW, once you have an active starter going, you can easily change it to any type or hydration you like within a couple of feeds. So, wholemeal to white is a simple transition.