tag:blogger.com,1999:blog-2239521152553433086.post388316884948400326..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Building a Sourdough StarterDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2239521152553433086.post-49204658738690450272013-07-17T13:50:38.757-06:002013-07-17T13:50:38.757-06:00This blog is great!!! Totally got me in the mood t...This blog is great!!! Totally got me in the mood to bake up a delicious loaf of bread! I am going to bake it with my new starter from Sourdo.com my order just came in the mail today! : )<br />Anonymoushttps://www.blogger.com/profile/09993691686820016550noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-28157804234946810402012-05-21T16:41:41.072-06:002012-05-21T16:41:41.072-06:00As long as the starter is lively, I've never h...As long as the starter is lively, I've never had anything bad grow in there, so I just leave it in the same jar. If it's getting moldy, for sure you want to swap for a clean jar.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-36671938620909453582012-05-21T16:39:29.529-06:002012-05-21T16:39:29.529-06:00How often should the jar be swapped for a clean on...How often should the jar be swapped for a clean one? I find the residue on the sides tends to get pretty smelly and I had one starter that started to grow mould on the sides. I'm starting fresh again today and hoping the warm weather will get things going that much faster.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-30968725639898909732011-12-22T10:26:32.407-07:002011-12-22T10:26:32.407-07:00I love you!...ur blog. Thank you, I've envied ...I love you!...ur blog. Thank you, I've envied and dreamed of sourdough starters, but the amount of flour wasted always repulsed me. I'd considered making a tiny amount of starter, as you do here, but I lacked confidence and thought it would take too long and be likely to fail.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-42736181027260649422011-11-22T11:52:54.769-07:002011-11-22T11:52:54.769-07:00Dump out all but a tablespoon of the starter, then...Dump out all but a tablespoon of the starter, then start feeding it aggressively, doubling the amount at each feeding. Feed 2-3 times a day. By the second or third day, you should have it feeling better again.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-31839058925977624202011-11-22T11:43:14.423-07:002011-11-22T11:43:14.423-07:00I have a lovely starter that has given me many bea...I have a lovely starter that has given me many beautiful loaves of bread. When the weather changed, it sort of went dormant (my house must be chilly?) so I moved it to the top of the fridge. When I try to make either the sourdough, or the starter along recipes, after the first step (my happy bubbling starter mixed with a little flour and water), there is no more activity. it will not bubble or rise up during this stage. even in a warm spot. My house isn't that cold, and the starter seems so happy, rising and bubbling.... I haven't been able to make an edible loaf of sourdough in months. <br />what can I do? What is my problem? I am desperate for another beautiful loaf of sourdough bread!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-2749508470589975922011-09-07T17:52:23.088-06:002011-09-07T17:52:23.088-06:00It's worded a little oddly, but by adding the ...It's worded a little oddly, but by adding the different amount on Day 4, your starter is now exactly half water and half flour. Then for the rest of the feeding, you keep that ratio of 50/50. Honestly it doesn't matter, because it's only 1/2 ounce different. Between spilling and evaporation, it's and insignificant difference. Swirling in the jar is fine, although some sources say that adding air through vigorous mixing will benefit the starter. I don't know if that's true or not.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-22930881277073912142011-09-07T16:15:43.400-06:002011-09-07T16:15:43.400-06:00hi! thank you SO much for posting this. while i ...hi! thank you SO much for posting this. while i am not new to making starters, using smaller proportions is new to me. i love it though. <br /><br />my question to you is that you seem to contradict yourself on day four, saying to use an oz of flour and a half oz of water (and that it will continue on at this rate for the duration). later on, on days 5-9, you indicate to use an oz each of both items. my guess is that the earlier comment is wrong, and that you meant to say an oz each. but then, i would be grateful if you would clarify. <br /><br />also, one more thing. i am using a pint mason jar w/ lid and was just going to swirl the mix around (especially while the amount is so low. in that case, i am not removing the lid. what do you think? is there something beneficial with removing the lid and stirring that i am missing out on? <br /><br />thanks again. i can really relate to your comment about baking by touch/sight. i am much the same way--though i appreciate your efforts to quantify so that we can all benefit from yoru recipes. thanks!monicanoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-68685241274670157982011-05-07T10:22:43.069-06:002011-05-07T10:22:43.069-06:00After you take out the 4 ounces to use, feed the s...After you take out the 4 ounces to use, feed the starter you're going to store because it'll still be a little active in the fridge. After you store it, you don't need to feed it unless it's there for a long time - months - without using. If that's the case, you can take it out, let it warm up, feed it a few times, then store again.<br /><br />I haven't seen the NYT overnight sourdough, but if it's overnight, it's probably using regular yeast. No one can get a starter going in a day.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-75037588685447541542011-05-07T06:18:16.081-06:002011-05-07T06:18:16.081-06:00Me again! So, I'm on day number 8 of my start...Me again! So, I'm on day number 8 of my starter. I think it's almost there. It has a nice appearance of bubbles on the surface but I think I want to wait a couple more days. When I think it is ready (say in a day or two), I measure out the 4oz (as per your recipe) and then I put the rest of the starter in the fridge? Do I continue to feed the starter in the fridge? If so, how much, and how frequently?<br />Thanks again.<br />P.S. My mom is trying to tell me she made an overnight sourdough bread recipe from the NY Times (i.e. no 8-10 day starter). I told her it can't be a real sourdough. have you heard of this recipe???Chris Brownhttps://www.blogger.com/profile/01079223826540340343noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-65199701740172785792011-05-01T11:49:55.913-06:002011-05-01T11:49:55.913-06:00Hi Donna, just catching up on posts....
My origin...Hi Donna, just catching up on posts....<br /><br />My original starter is named Audrey, after the "Little Shop of Horrors". <br />"Feed me, Seymour!"<br /><br />My "pay it forward" starter is from Nancy Silverton of La Brea Bakery fame and given to me by a dear friend named Nancy. Ergo, Nancy is this starter's name. Nancy makes an exceptional pizza crust!Sheila Annnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-82498507249891798312011-04-23T09:17:24.951-06:002011-04-23T09:17:24.951-06:00Here's the link: http://cookistry.blogspot.com...Here's the link: http://cookistry.blogspot.com/2010/12/botd-sourdough-bread-starter-along.html<br /><br />If your starter doesn't get lively fast enough and you need to get rid of some, I've got an English Muffin recipe that uses starter for flavor but baking powder for the rise. http://cookistry.blogspot.com/2011/03/sourdough-english-muffins.htmlDonna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-45679811111188187812011-04-23T09:09:54.607-06:002011-04-23T09:09:54.607-06:00Wow! This actually seems doable. I tried to sour...Wow! This actually seems doable. I tried to sour rye flour once for Polish "zur" or sour rye soup and all I got was mould! I am going to give your instructions a go and keep my fingers crossed.<br />BTW, do you think you could provide a link to your sourdough bread recipe from the starter instructions?Chris Brownhttps://www.blogger.com/profile/01079223826540340343noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-5359215041691743762011-04-21T22:24:31.206-06:002011-04-21T22:24:31.206-06:00How thick is it? It should be about like cake batt...How thick is it? It should be about like cake batter. If it's thinner than that, add enough flour to get it that thick. It needs structure to be able to rise. <br /><br />If it is that thick, then you can probably jump-start it by removing about half of the starter (you can use it in my sourdough english muffin recipe) and then increase your feedings to twice a day or even three times. I should be rising in a day in a day or two.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-52482673289279467672011-04-21T21:44:49.074-06:002011-04-21T21:44:49.074-06:00Donna. I'm on day 9 of my starter, and it has ...Donna. I'm on day 9 of my starter, and it has an abundance of 'activity' (bubbles throughout, pleasant sour smell, good creamy color, pleasant sour taste), but it never rises more than a quarter inch. it never doubles in size or swells. I do all the right stuff (though I never stir it, as you suggest, this is the first I've heard of stirring throughout the day and I will certainly try it). Why is my starter not rising more than a paltry quarter inch after feeding? Thanks for your reply!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-82070333708901953992011-04-10T15:37:36.962-06:002011-04-10T15:37:36.962-06:00Jenny, all of my starters are name Mongo. I've...Jenny, all of my starters are name Mongo. I've got Colorado Mongo, Oregon Mongo, French Mongo, Rye Mongo,and Mongo Grape.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-61040776046522283932011-04-10T15:30:57.805-06:002011-04-10T15:30:57.805-06:00so what have you named your starter?so what have you named your starter?Jenny Nhttps://www.blogger.com/profile/10138541269829517384noreply@blogger.com