Comments on: Sourdough Starter, Step-by-Step & Side-by-Side: Intro http://yumarama.com/blog/968/starter-from-scratch-intro/ My (mostly sourdough) bread making playground Sat, 20 Mar 2010 02:02:35 -0400 http://wordpress.org/?v=abc hourly 1 By: Paul http://yumarama.com/blog/968/starter-from-scratch-intro/comment-page-1/#comment-562 Paul Fri, 04 Sep 2009 22:43:48 +0000 http://yumarama.com/blog/?p=968#comment-562 The acidity in the flour soup is brought on by bacteria, including the ones we want, <em>Lactobacillus sanfranciscensis</em>. This is actually something you want to happen as the acid production is what lowers the pH to a level the yeast we want like. Had you kept the first batch going, it probably would have evened itself out once the yeast got active and the symbiotic relationship between or desired bacteria (the lacto) and the yeasts got more settled in and they were better able to control, along with your feedings, the environment that's best suited for the pair. But if you started it all up again and you've got past that, then it's somewhat academic. We'd need someone like Debra Wink in here to get into the nitty gritty and explain exactly who did what in your previous batch. The acidity in the flour soup is brought on by bacteria, including the ones we want, Lactobacillus sanfranciscensis. This is actually something you want to happen as the acid production is what lowers the pH to a level the yeast we want like. Had you kept the first batch going, it probably would have evened itself out once the yeast got active and the symbiotic relationship between or desired bacteria (the lacto) and the yeasts got more settled in and they were better able to control, along with your feedings, the environment that’s best suited for the pair.

But if you started it all up again and you’ve got past that, then it’s somewhat academic. We’d need someone like Debra Wink in here to get into the nitty gritty and explain exactly who did what in your previous batch.

]]> By: Jeff http://yumarama.com/blog/968/starter-from-scratch-intro/comment-page-1/#comment-554 Jeff Fri, 04 Sep 2009 12:28:19 +0000 http://yumarama.com/blog/?p=968#comment-554 Since I started the Bread Baker's Apprentice I have been actively reading about sourdough starters. Very curious where your travels take you with this. I have actually started my first one but it ended up developing a very strong almost vinegar smell. Do you have any idea what could have caused that? I tried again and it seemed to work fine and has a good smell. Since I started the Bread Baker’s Apprentice I have been actively reading about sourdough starters. Very curious where your travels take you with this. I have actually started my first one but it ended up developing a very strong almost vinegar smell. Do you have any idea what could have caused that? I tried again and it seemed to work fine and has a good smell.

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