blush...sourdough

[BroadRipple]

EITHER this is a classic frustrated-gardener-in-January pastime, OR I've finally gone completely loony...but I'm trying to start a sourdough, er, starter, and if anyone has any moral support/tips/recommendations I'd be grateful as it's a lonely road...or at least a justifiably unpopular one.
(Tried Dan Lepard recipe, got nowhere. Currently trying Daniel Stevens/River Cott. one, looks unpromising)

[Bren In Pots]

Odd you should post this but I've been poring over my River cottage books with the intention of giving it a go. I bake my bread twice weekly using fresh yeast but somehow starting off the sourdough mother/culture all seems a bit daunting..

[northepaul]

I've tried 3 times to make a starter.....and the furthest I got was a lovely bubbly culture..which promptly died the nex day...

I'd be interested in any tips too...

[Jeanied]

Ooh can I join the group? I fancy trying one too!

[Nicos]

My OH has made the bread....but from a donated mother plant
You need to use strong plain flour to make it continue- not just normal flour and top it up every 3-7 days depending on activity.
Also- it doesn't always bubble- sometimes it's really scummy.
Ours lived in the fridge to try and contain the sour smell- but it does stink the place out even in there!

[BarleySugar]

Wild Yeast Sourdough Starter | The Fresh Loaf this explains how to do a culture, and how it should work. It looks very interesting, although I don't know if I'll get around to doing it.

[Bren In Pots]

I've seen a few different recipes from using just flour and water to grapes, sultanas or rhubarb think its a matter of finding one that suits.

[veggiechicken]

I've just found this Beginners' blog - a starter, from scratch | Sourdough Companion
The thought of waiting a week until the starter is ready - not for me , I want my sandwich now! Looks interesting though.

[kfan]

I use wholemeal rye flower as it contains more natural yeast to make the starter. I mix equal qualities tepid water and flower and leave it in a coolish area, covered (not airtight!) and again add equal quantities of tepid water and flower twice a day. It takes in this cooler environment 5 to 7 days until it bubbles up and is ready for use. Once it is established, feed once a day when out of the fridge or about once a week when in the fridge. You will see that it becomes a bit white and sluggish looking if you don't feed it.

Always leave a bit beside of the starter for the next time when you are baking.

Another quick recipe to make a starter is to mix in tepid buttermilk and a tiny amount of yeast in it to get it going, that takes 24 hrs.

Good luck, it is definitely worth it!!

[northepaul]

perhaps we could start a 'sourdough starter 2012' thread?

[kfan]

Good idea!

[Bren In Pots]

perhaps we could start a 'sourdough starter 2012' thread?

Good idea because I know I'll need some sort of support group to help keep my starter alive.

[northepaul]

I'll ask one of the mods, then we can keep it sticky....

[BroadRipple]

HOW exciting, am honoured to have been the first to admit to their new mad, er, I mean wholly sensible passion...
Bren and Jeanied and NorthePaul, hooray, yes join me please! honestly, even more than gardening it's something you need moral support for...and today I bring glad tidings i.e. mine has started bubbling! it is a proud proud moment and I@m watching it obsessively, even more than I watch my germinating seedlings. Bit like having a new born...you can't believe how proud you are of every bubble (yes I know I must get out more). IT IS EXTREMELY EXCITING.
and yes so far Riv Cot seems to be working for me.
and Kfan, hello and thanks for encouragement. At this important developmental stage (I used wholemeal rye too) shd I be feeding 2xdaily? and how much should I keep at any one time? I mean, couple of inches in a jar, or is that not enough?
HOORAY team sourdough, let's unite and, um, catch wild yeast spores. But in a good way.

[Bren In Pots]

Congrats on a good bubbling BR I'm starting mine off tomorrow once I've bought some Rye flour.