I've recently
decided to give sourdough breads, and starters, a try after receiving a
copy of Tartine Bread for Christmas. (The book, btw, is lovely enough to
fully satisfy my inner bibliophile :) )
I will also be uploading photos fairly regularly (at least at first) to a new photo album. I figure between logging my progress and having photo evidence I'll be able to avoid repeating mistakes...if not making them in the first place.
Onwards! This is attempt #2...#1 ended in me throwing out my 4 day old starter last night after doing a quick web search on 'sourdough starter turning pink' which may have left me slightly concerned for my health if I attempted to make bread from it. :/ But enough of that! Looking positively forward is what's needed!
Attempt #2 is part experiment, part learning experience.
The method I'm following is posted here: http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial
Last night I started off three starters: Rye (Liza), Whole Wheat (Maggie), Unbleached All-Purpose (Juliet). The recipe called for 1/3 cup flour and 1/4 cup of water, and to mix it together. I read on another tutorial that starters work better if you use your hands...so i got right in there. I noticed a few things right away as I felt the different textures. Aside from the obvious difference in the three types of flour they reacted very differently to the water even though I measured them all the same way. I only mixed them until the water and flour were fully combined and then I scraped the mix out of the bowl and into a container.
Liza slurped the water right up, and stayed quite stiff and firm for a dough. The color darkened right up, of course, and the initial smell is rich and pleasant, I'm most excited to see how she smells in a few days!
Maggie seemed to be the 'happy medium' between the three of them. The wheat flour also absorbed the water fairly quickly, but didn't become as stiff, spreading out a fair amount within the first few minutes after being placed into the container.
Juliet was a whole different story. It took a little bit more stirring for the AP flour to absorb all the water, but the texture at that point became fairly elastic right away. I was a bit surprised, especially since both Maggie and Liza were barely stretching at all. As soon as I put Juliet into the container she spread right out, covering the whole bottom of the container.
The last step was labeling each container, covering semi-tightly with plastic wrap, and setting them in a corner of my counter. Pictures will be put up at some point today of the lovely ladies. :)
I checked on the girls this morning, and saw a little bit of change. While Liza seemed a bit darker to me she otherwise looked the same. Stiff, with some peaks; like a very thick muffin batter that's been over mixed. Maggie had spread out much more, to the point of being flat rather than wavy on the surface. Juliet had a few bubbles on her surface, which seems too fast to be true...we'll see what happens there.
*Note* In case you're wondering "What is she talking about...why do they have names?!" It's a tradition, apparently, to name your starter. The older a starter gets the more it matures and has a better flavor when made into bread. There are many people out there with 15+ year old starters...and you have to feed them fairly regularly. Makes sense to name them.
I did use just plain tap water to create my three starters, if they flop again then I'll switch to using bottled spring water in the hopes of avoiding any disruption by chlorine and chloramine...or a may cheap out and use my water dechlorinator that I have for the toad water. We'll see how it goes with regular tap water first.
I will also be uploading photos fairly regularly (at least at first) to a new photo album. I figure between logging my progress and having photo evidence I'll be able to avoid repeating mistakes...if not making them in the first place.
Onwards! This is attempt #2...#1 ended in me throwing out my 4 day old starter last night after doing a quick web search on 'sourdough starter turning pink' which may have left me slightly concerned for my health if I attempted to make bread from it. :/ But enough of that! Looking positively forward is what's needed!
Attempt #2 is part experiment, part learning experience.
The method I'm following is posted here: http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial
Last night I started off three starters: Rye (Liza), Whole Wheat (Maggie), Unbleached All-Purpose (Juliet). The recipe called for 1/3 cup flour and 1/4 cup of water, and to mix it together. I read on another tutorial that starters work better if you use your hands...so i got right in there. I noticed a few things right away as I felt the different textures. Aside from the obvious difference in the three types of flour they reacted very differently to the water even though I measured them all the same way. I only mixed them until the water and flour were fully combined and then I scraped the mix out of the bowl and into a container.
Liza slurped the water right up, and stayed quite stiff and firm for a dough. The color darkened right up, of course, and the initial smell is rich and pleasant, I'm most excited to see how she smells in a few days!
Maggie seemed to be the 'happy medium' between the three of them. The wheat flour also absorbed the water fairly quickly, but didn't become as stiff, spreading out a fair amount within the first few minutes after being placed into the container.
Juliet was a whole different story. It took a little bit more stirring for the AP flour to absorb all the water, but the texture at that point became fairly elastic right away. I was a bit surprised, especially since both Maggie and Liza were barely stretching at all. As soon as I put Juliet into the container she spread right out, covering the whole bottom of the container.
The last step was labeling each container, covering semi-tightly with plastic wrap, and setting them in a corner of my counter. Pictures will be put up at some point today of the lovely ladies. :)
I checked on the girls this morning, and saw a little bit of change. While Liza seemed a bit darker to me she otherwise looked the same. Stiff, with some peaks; like a very thick muffin batter that's been over mixed. Maggie had spread out much more, to the point of being flat rather than wavy on the surface. Juliet had a few bubbles on her surface, which seems too fast to be true...we'll see what happens there.
*Note* In case you're wondering "What is she talking about...why do they have names?!" It's a tradition, apparently, to name your starter. The older a starter gets the more it matures and has a better flavor when made into bread. There are many people out there with 15+ year old starters...and you have to feed them fairly regularly. Makes sense to name them.
I did use just plain tap water to create my three starters, if they flop again then I'll switch to using bottled spring water in the hopes of avoiding any disruption by chlorine and chloramine...or a may cheap out and use my water dechlorinator that I have for the toad water. We'll see how it goes with regular tap water first.
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