Guest guest Posted July 7, 2010 Report Share Posted July 7, 2010 Starter is so easy to make. No recipe needed at all! . Take a clean glass pint jar and lid. put one cup of warm water and one cup of whole wheat flour, preferably freshly ground. You can also use 1/2 cup rye and 1/2 cup wheat. Stir thoroughly .Cover with lid and wait 2 days. Dump some out and replace with fresh warm water and fresh flour. Do this everyday. After about a week use it. You can store it in the fridge and use once a week. To use refresh with warm water and fresh flour, let sit until bubbly(I do it overnight) use. Just remember to save some starter, which I seem to forget all the time and so I have to start over! Rhonda Sourdough Starter Has anyone ever tried the sour dough starter recipe in NT (page 489)? I followed it exactly. It is day 5. Planning on feeding it again, I just discovered the top all covered with a layer of black mold. Very upsetting... Is it safe to just take the mold layer off and continue feeding the starter or do I need to toss it and start over again (it smells ok)? Thank you for any input! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2010 Report Share Posted July 7, 2010 If it has black mold on it, I recommend that you throw it out and start again. Sourdough starters/natural levains will develop a layer of hooch (alcohol) if neglected, but they should not be growing mold. Here is a link to almost foolproof directions for making a sourdough starter from scratch, including photos. I've used this method with great success using store bought flour. Once you have the intial starter working, you can make a variety of starters by changing the type of flour that you feed it: http://www.thefreshloaf.com/node/233 The following two links explain the biology behind natural levains. This also explains why the pineapple juice is used in the intial start. http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1 http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2 > > > Has anyone ever tried the sour dough starter recipe in NT (page 489)? I followed it exactly. It is day 5. Planning on feeding it again, I just discovered the top all covered with a layer of black mold. Very upsetting... Is it safe to just take the mold layer off and continue feeding the starter or do I need to toss it and start over again (it smells ok)? Thank you for any input! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2012 Report Share Posted April 2, 2012 does anyone have a sourdough starter? i am wanting to make some sourdough bread soon. I live in Excelsior so the closer the better, but i am willing to drive. -caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2012 Report Share Posted April 2, 2012 Dear Caroline, I usually use raw milk/whey or some kefir or joghurt to make my sourdough. I do have a batch working now, but I don't live near Excelsior (SW Minneapolis). It is made with some of the last Swawny White flour. > > does anyone have a sourdough starter? i am wanting to make some sourdough bread soon. I live in Excelsior so the closer the better, but i am willing to drive. > > -caroline > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2012 Report Share Posted April 3, 2012 If you Moms can determine a schedule to relocate your starter, I may be able to with this connection as you are both members of FFC. By the way, it sounds like our local Swany White Flour mill is rebuilding in Freeport MN. That is in our back yard you know... Alvin > Dear Caroline, I usually use raw milk/whey or some kefir or joghurt to make my sourdough. I do have a batch working now, but I don't live near Excelsior (SW Minneapolis). It is made with some of the last Swawny White flour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2012 Report Share Posted April 4, 2012 I do have starter if you'd like to make your way to the Chisago/Forest Lake area. Otherewise, it's really not hard to start your own. I spent about 6 months looking into different methods and shared some of the findings in this post, along with how I got my starter going and maintain it. http://artistta.blogspot.com/2010/11/how-to-start-your-own-sourdough-starter.htm\ l Also, a great sourdough help resource is GNOWFGLINS and Wardeh's Sourdough e-book. Great tool for starting out. Her and several other women go through the different methods they use to make/maintain their starters, as well as, have a slew of recipes to share. The recipes are the real sourdough version where the flour is allowed to ferment with the starter for at least 12 hours. There are many recipes online that don't do this and instead use the starter as a flavor, instead of for it's actual rising/fermenting qualities. They even go into how to maintain a gluten-free sourdough starter. http://gnowfglins.com/ecourse/sourdough-ebook Hope that helps. Therese A Blogger: www.artistta.blogspot.com Norwex Website: thereseasmus.norwex.biz Quote Link to comment Share on other sites More sharing options...
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