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Introducing myself. Trying to create a sourdough starter for the first time.

einarfa's picture
einarfa
Hi.

I'm Einar from Norway and has been baking bread regularily for two and a half year now. I've gradually become better. Really like to fiddle with the dough, adjust the process, try new things and create something out of my bare hands. I'm currently a student at the University of Trondheim and do bread baking on a amateuristic level, mostly for my own joy and stomach. Lately I've started to feel that certain that I make good bread that I've started to give them away in birthdays or on other occasions.

Started a sourdough culture four days ago, which is now starting to look good. Not expanding in any great degree, but I can see bubbles and smell a yeasty-fruity-smell. It is about 1:1:1 of water, whole rye and white. Have been feeding it once every 24th hour. Hope to be able to use it in about a week.

This is so exciting.
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gul_dekar 2008 April 23
Nice to meet a fellow student here!!! I'm in the Netherlands though at Wageningen. What are you studying btw? I'm doing Food Safety.

I can totally understand the joy/pride/feel-good feeling of giving away bread to friends. Dutch bread isn't too great so people are happy when I give them 'real' bread instead of the mass produced, full of preservatives and additive stuff that you can buy from supermarkets.

Anyway, welcome! And all the best with your sourdough.
TeckPoh's picture
TeckPoh 2008 April 23
Love your idea of giving bread as gifts! Can't wait to see your starter at work in a bread...

Best
TP
einarfa's picture
einarfa 2008 April 23
[quote=gul_dekar]Nice to meet a fellow student here!!! I'm in the Netherlands though at Wageningen. What are you studying btw? I'm doing Food Safety.
[/quote]

Thanks for the welcoming. I'm currently in political science, so far away from baking and food (which is good as I'm able to separate work and spare time a bit).

[quote=einarfa][...] yeasty-fruity-smell. It is about 1:1:1 of water, whole rye and white. Have been [...]
[/quote]

I guess that should've been 2:1:1 of water, wholegrain rye and white. However today I tried something new: measuring the ingredients/food by weight and not by size as I've done uptil now. The dough became less batter-like and looked more like usual dough (al-dough a lot more moist). I'm not sure on how usual starters should be in regards to moisture, but I assume everything is all right (and it is looking very good as well).
celia's picture
celia 2008 April 23

And nice to meet you too !  We'll look forward to seeing how your starter goes - you're better than me, I never managed to get a self-made starter stay alive, I've always ordered mine from someone else.. ;)

Cheers, Celia
einarfa's picture
einarfa 2008 April 24
When I got home from school today (about nine hour after feeding) my starter culture had produced a lot of bubbles and more than doubled in size. It has a quite distinct flavour (however I do not know if it's the right one), which I'm unable to describe and has a sour taste. I plan to feed it as regular for a couple more days before I try to bake with it.

Nearly can't wait. The two others I'm sharing apartment with are however clearly not sharing my enthusiasm for my new fatherhood.

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