It has been eight days since this Step-by-Step Starter from Scratch project was posted on Day Seven and here is where the boys stand right now.
After about 5 days of twice a day feeding at 15g:30g:30g [S:W:F] for a total of 75g, I’ve reduced them further and they are now at 10g:20g:20g, a total starter size of 50g. Although this amount may seem small, it would actually allow, from the excess, 30g of starter which is all that the Vermont Sourdough recipe needs, still leaving 10g more of extra starter. So this is still plenty and means there’s less flour needed or discarded. Any recipe that required more starter would simply need that 40g of “excess” built up to the necessary amount a day or so prior to baking. That 40g can immediately be built up to 200g in just one feed using 40g:80g:80g.
Does the thought of starting your own Sourdough Starter from scratch make you break out in cold sweat? Don’t let it because it’s EASY!
Looking at the blog’s stats, there’s a constant stream of people who pop in here searching “sourdough starter” and it is becoming apparent that it may be helpful for me to finally get one written up.
Instead of starting an experiment “from scratch” and sort of poking my way around the technique and making a lot of guesses, good or bad, in the process, I figured it would be more logical to take a very well researched and detailed account and simply follow along, giving an illustrated account of what’s happening in my kitchen.
After doing a fair bit of searching, I have chosen to follow a formula designed by Debra Wink who is not only an excellent home baker but also a trained microbiologist. The combination of interests seems to me the best source of information to get both the “what’s actually going on in that paste” and “this makes great bread”.
The formula that she created, with help from a number of other sourdough enthusiasts, follows this basic philosophy:
A simple flour and water paste can be made into a sourdough starter but offers a good environment for much more than the specific strain of yeast and bacteria we desire; these other organisms can impede the growth of our “friendly” critters and make the actual development of a viable starter take much longer than it needs be. Continue reading “Sourdough Starter, Step-by-Step & Side-by-Side: Intro”
We’ll start our brand new Starter adventure with quoting from Debra Wink’s article (quoted article is always in red) and follow along with photos and commentary.
“Basic Procedure for Making Sourdough Starter
by Debra Wink
If you are the curious, investigative type (or a sourdough purist 🙂 ), this can be done with just water in place of the juice throughout. But for many (not all), a vigorous gas-producing bacterium will grow on day 2 and quit growing on day 3 or 4, followed by a few days or more of agonizing stillness. The fruit juice or cider should keep this bacteria (and a few others that are smelly) from growing and delaying the process. Either way, the end result will be the same sourdough starter.”
Our Sourdough Starter Mis-en-Place:
We’re going to start off making our TWO starters, one ‘normal’ with just water and the other following the Pineapple Juice Method, side-by-side and see how they do compared to each other.
Walter will live on the left and get normal tap water (Walter, water.. get it?) PJ will be on the right and get unsweetened Pineapple Juice. Yeah, that’s a very large can of pineapple juice for three servings of 2 Tbsp each. No worries, it made good beverages for people too. Continue reading “Sourdough Starter, Day One: Getting it Together”
add . . .
2 T. whole grain flour*
2 T. juice or cider
Other than a slightly lighter/yellower colour and a slight aroma of pineapple in the right hand jar, neither mixtures show any change from how I left them the day before. Even the spatula marks in the goo stayed the same.
(Side note: As with nearly all photos on this blog, you can click on small ones to see them full size.)
I add the rye flour and appropriate liquids to both and set them aside for one more day. We now have 4 Tbsp flour and 4 Tbsp liquid in each jar. The kitchen temp is currently 79ºF/26ºC. We’ve turned the AC on at night.
Tomorrow is our last day to add rye flour and pineapple juice. This second/third day period is typically when “other” bacteria(s) start to perk up and give a rise while our desired yeast is still dormant, waiting for the environment to be just right. Wally’s jar might therefore show activity or a “false rise” which could last a day or two then die out, then not much happening for a few more days before the pH is at the point where the desired yeast decides to wake up. The “not much happening” part is what the whole Pineapple Juice system is there to counteract, as that’s where people think “I’ve killed it” and toss it out. Continue reading “Sourdough Starter, Day Two: Mid-day Surprise”