Please advise me here… I have never made sourdough starter before. I am reading at the Sourdough Companion that this process is supposed to take a couple of weeks… this batch seems to be growing a LOT faster than what the directions indicate is normal. (Note: I am using a 1 gallon size jar.)
(For explanatory notes, hover over the i for captions – and full-screen is best!)!
Linda Moran Burklin
23 Jun 2012Are you stirring it down every few hours? That’s what I’ve always been taught to do. Also to take some out and replenish with new water and flour about once a day.
Annette Heidmann
23 Jun 2012THANK YOU!! The stirring it down was the piece of the puzzle I did not possess. I was about to switch it over to a 3 gallon jug! Lol! I still might – I am going for enough to make a Hobart sized batch of bread, so I will need a good bit of starter for that, I suppose…
Mary Henley
23 Jun 2012I simply pour off the watery substance and feed it with a little flour and water I have cooked either potatoes, grain or pasta in…I add no more than a pinch of flour and a tablespoon of starchy water…I end up with about a half quart of starter. I use it ALL when I am making my bread…I like to make the starter fresh each time…I end up with enough for two loaves.
Mary Henley
23 Jun 2012http://allthingshildegard.blogspot.com/p/in-kitchen-with-hildegard.html check out the page “In the Kitchen with Hildegard” I am working on a batch of spelt sourdough right now 🙂
Annette Heidmann
23 Jun 2012Wonderful tips, thank you Mary!! I haven’t used spelt yet. My husband loves rye bread, so I’m going to work on some sourdough rye from this starter, as well as whole grain sourdough (right now I have a combination of white flour and whole wheat in the starter). I love to use Kamut but haven’t had any in several years. I’ve had to work at building up my grain supplies after our house fire last year. 🙂