Starter Confusion

because I have to comply with health codes, I make my sour, let it set out durning working hours and then chill. It makes for a veeerrrrryyyy sllllooowwww sour but it does work, when it seperates just mix.

 

As a sour starter ferments one of the yeast byproducts is a beer like liquid (very beer like) called "hooch." When it separates out and sits for a bit, it's very much like flat, sour beer (also very much like -- because that's what it is).

You can mix it back in, like m.brown does -- and that's a good way to handle it. Or you can pour it off, and that's another good way. Pouring the hooch off won't damage the starter, just slow it down a little. Since it bothers you so much, I'd suggest pouring it off.

If you put a gun to my head, I might say the starters with hooch are a little more intense and sharper, than starters which have had it poured off. But if it's a real difference -- which it might not be -- it's darn subtle.

Either way, as Ron White said, "it is the same price."

BDL

 

How are you culturing your stater? In other words, what are you using to start it?

This may be a job for Carl's.

BDL

 

Ok...that's it!


I haven't made a sourdough yet...that's gonna change

thanks,
dan

 

You really need only two things to get a starter up and running; flour and water. There is more than enough wild yeast present in flour to grow a culture. As to separation, starters are living things. At one point my girlfriend made me name mine. If you leave a starter at room temp it will consume the available food faster than if it's in the fridge. If it eats all the food, and doesn't get anymore, it will die. If you are keeping it at room temp you should probably feed it at least once a day. When you feed it you need to at least double the weight of the existing starter. If your starter weighs 16 oz you need to add at least 16 oz of flour and water to fully feed it.

 

It's true that in most locations you can get a starter up and running on local wild yeast spoors. It's also true that most flour has enough wild (but not necessary local to your locale) spoors to get a starter going if your local spoors are reticent or thinly populated.

That said, there are spoors and there are spoors. You can get an excellent starter for the price of postage and envelopes from Carl's Friends: Carl Griffith Sourdough Page. Whether you send away for the starter or not, perusing the site is mandatory for people who like baking sourdough. The downloadable brochure, which isn't advertising but history and recipes, is particularly nice. Quiz tomorrow.

It's very true that starters are like pets. Annoying, messy, needy, non-cooperative, unaffectionate, unpredicatble pets like a certain cat I could name (Lola Getz), but pets.

BDL

PS. Lola, if you're sitting above Linda's monitor reading this upside down, knock it off. You're a cat, and cat's can't read.

 

Lola must know Sammy

 

What are you storing it in?

 

What ever you store it in, make sure it has room to grow...