I'm ready for some 70f weather again. Just hope the weather report is correct when I'm gone. Only a few more days to pack the sleigh then it HoHoHo.Evening bushy, snowy also here
Live Stoner Chat Current Live Stoner Gossip October 2018
- Thread starter the green bandit
- Start date
- Status
- Joined
- Oct 29, 2017
- Messages
- 8,678
- Reputation
- 1,871
- Reaction score
- 33,434
- Points
- 0
- Age
- 57
- Currently Smoking
- Gorilla Glue
6 days old, and I think my starter is ready! There's nothing quite like naturally leavened bread (aka sourdough). It takes longer to make, but not much actual work.
Here is the starter at 5 days, just after feeding. Three pics. I took the first one at about 19:30, and you can see how vigorous it is already.
Want to start your own?
You'll need two wide-mouth quart sized mason jars, flour, and non-chlorinated water. Spring water is fine.
Day 1: Add 75 grams of flour and 75 grams (or ml, the amount is the same) of water to a jar. Mix well. Put the lid on loosely. You want the CO2 to be able to vent.
Day 2: Add another 75 grams water and flour, mix and cover loosely.
Day 3 and beyond:
* Mix the starter well. If you see a weird looking/smelling liquid on top, just mix it in.
* In the clean jar, add another batch of flour and water, then pour in about half of the mixed starter. Mix this well and discard the remaining starter.
75/75 is just a suggestion. You can use any amount as long as its the same mass of water and flour. You want to be mindful that it WILL grow as the CO2 forms, which is why we discard some before each feeding.
That's it. No added yeast, sugars, etc. Purely natural fermentation which makes for some amazingly good bread. Easier to digest and it keeps longer before going stale. Oh, and it tastes friggen amazing.
For the first week to 10 days, you are trying to get a particular strain of bacteria to dominate, and this will happen naturally during that first week. Until that happens, things might look or smell a little off. Just keep up the regimen and it will turn into a great culture.
The liquid you will notice forming on top of the starter is mostly water and alcohol, with some lactic and acetic acids. It's the acids that are what we really want. The alcohol will boil off almost instantly once the oven gets a hold of it, and the water is what we added in the first place. Resist the temptation to pour it off. Just mix it back in before feeding or using it for bread.
Once it's mature enough (10 days) you can start keeping it in the fridge. This also means you'll be feeding it a lot less often. At lower temps the colonies metabolism slows down substantially.
For long term storage, spread some mature starter thinly on some parchment paper and allow to dry completely. Break up into flakes and seal it in a jar. Toss it in the freezer and it will last for thousands of years in dormancy.
There are tons of recipes out there for things you can make with the starter. I'll put up mine and some pics once the first loaf emerges from the oven in a few days.
Happy baking!
Here is the starter at 5 days, just after feeding. Three pics. I took the first one at about 19:30, and you can see how vigorous it is already.
Want to start your own?
You'll need two wide-mouth quart sized mason jars, flour, and non-chlorinated water. Spring water is fine.
Day 1: Add 75 grams of flour and 75 grams (or ml, the amount is the same) of water to a jar. Mix well. Put the lid on loosely. You want the CO2 to be able to vent.
Day 2: Add another 75 grams water and flour, mix and cover loosely.
Day 3 and beyond:
* Mix the starter well. If you see a weird looking/smelling liquid on top, just mix it in.
* In the clean jar, add another batch of flour and water, then pour in about half of the mixed starter. Mix this well and discard the remaining starter.
75/75 is just a suggestion. You can use any amount as long as its the same mass of water and flour. You want to be mindful that it WILL grow as the CO2 forms, which is why we discard some before each feeding.
That's it. No added yeast, sugars, etc. Purely natural fermentation which makes for some amazingly good bread. Easier to digest and it keeps longer before going stale. Oh, and it tastes friggen amazing.
For the first week to 10 days, you are trying to get a particular strain of bacteria to dominate, and this will happen naturally during that first week. Until that happens, things might look or smell a little off. Just keep up the regimen and it will turn into a great culture.
The liquid you will notice forming on top of the starter is mostly water and alcohol, with some lactic and acetic acids. It's the acids that are what we really want. The alcohol will boil off almost instantly once the oven gets a hold of it, and the water is what we added in the first place. Resist the temptation to pour it off. Just mix it back in before feeding or using it for bread.
Once it's mature enough (10 days) you can start keeping it in the fridge. This also means you'll be feeding it a lot less often. At lower temps the colonies metabolism slows down substantially.
For long term storage, spread some mature starter thinly on some parchment paper and allow to dry completely. Break up into flakes and seal it in a jar. Toss it in the freezer and it will last for thousands of years in dormancy.
There are tons of recipes out there for things you can make with the starter. I'll put up mine and some pics once the first loaf emerges from the oven in a few days.
Happy baking!
Been to long since I've had homemade fresh bread.
- Joined
- Oct 11, 2017
- Messages
- 19,089
- Reputation
- 4,814
- Reaction score
- 78,434
- Points
- 0
- Age
- 57
- Currently Smoking
- All day every day
- Joined
- Oct 29, 2017
- Messages
- 8,678
- Reputation
- 1,871
- Reaction score
- 33,434
- Points
- 0
- Age
- 57
- Currently Smoking
- Gorilla Glue
I think today is the day. I need to get another set of gals going soon so this old lady is coming down:
- Status
Similar threads
