Making your own Wild Sourdough Starter (re: video)

[Guest guest]

Hi, Marliyn!

 

    I read this post and looked at the video clips after I had posted my story

about the " wild yeast " sourdough starter that I made.   I followed it along

until the " Day 4 " episode, after which I lost the thread and couldn't find

the later clips.

 

    I don't remember throwing away any of my starter before it " started " .  I

must be weird, but it seems odd to me, except that probably the chef in the

video didn't want his starter producing such a huge volume while it was in the

process of growing the yeast.  Hmmm...

I don't remember my original batch being too large before I began to use it

regularly...but that was several months ago.  Maybe I used it twice before

saving some for refrigeration and that's why I didn't include the instructions

to throw some away every day during the formation process...I guess that's one

of those things for which I will say, " Do it if it works better for you... "

 

     Feeding it (in the beginning) just 1/2 cup flour and 1/2 cup water is also

reasonable. 

When I did mine, I wasn't super-exact with measuring, so it may not have been as

much as a WHOLE cup of flour and then the water every time. 

 

     Another idea I had (and I DID do this one time, either when my sourdough

starter first came on or else after leaving it out a longer than usual time and

feeding it twice instead of once:  I had WAY too much starter mix and did NOT

want to toss it out, so I found a second clean canning jar and lid and gave away

about half of my " refrigerated " starter to a good friend who also wanted to have

some for home bread baking.  Giving some away to someone who will use it is a

great way to share and also not have to toss out that nice sourdough!

 

    Thank you for giving the link to the video.  I enjoyed watching it and wish

I could find the conclusion when he makes bread or at least " finishes " his

starter recipe!

 

Cheers!

--Laura B., in Illinois

 

PS: I notice the chef in the video clip uses a metal whisk to stir the starter

mix.  I have always heard to avoid getting a lot of metal in contact with the

dough, as it might inhibit the natural yeast formation.  Obviously, that is not

the case here--his starter gets all the right look and activity--tiny bubbles

and that clear, dark liquid on top (which is alcohol formed by the action of

yeast and " friendly " bacteria in the starter mix).  This has been very

interesting and informative!

 

-L.

 

Making your own Wild Sourdough Starter

    Posted by: " Marilyn Daub " mcdaub mcdaub

    Sat Apr 18, 2009 12:51 pm ((PDT))

 

Here is a film, step by step, for making Wild Sourdough Starter.  I thought

it may help.

 

http://www.videojug.com/film/how-to-make-wild-sourdough-starter--

 

 

 

 

Marilyn Daub

mcdaub

My Cats Knead Me!!!

Vanceburg, KY

 

 

 

 

 

 

[Guest guest]

I would say, instead of throwing it out, that is the time to give the

starter to anyone who wants it. Then they can feed it and it will grow.

Here is a video of making starter and making the actual bread:

http://video.about.com/breadbaking/Sourdough-Bread.htm

 

M

 

On Sun, Apr 19, 2009 at 2:52 PM, L.B. <elbee577 wrote:

 

> Hi, Marliyn!

>

> I read this post and looked at the video clips after I had posted my

> story about the " wild yeast " sourdough starter that I made. I followed it

> along until the " Day 4 " episode, after which I lost the thread and couldn't

> find the later clips.

>

> I don't remember throwing away any of my starter before it " started " .

> I must be weird, but it seems odd to me, except that probably the chef in

> the video didn't want his starter producing such a huge volume while it was

> in the process of growing the yeast. Hmmm...

> I don't remember my original batch being too large before I began to use it

> regularly...but that was several months ago. Maybe I used it twice before

> saving some for refrigeration and that's why I didn't include the

> instructions to throw some away every day during the formation process...I

> guess that's one of those things for which I will say, " Do it if it works

> better for you... "

>

> Feeding it (in the beginning) just 1/2 cup flour and 1/2 cup water is

> also reasonable.

> When I did mine, I wasn't super-exact with measuring, so it may not have

> been as much as a WHOLE cup of flour and then the water every time.

>

> Another idea I had (and I DID do this one time, either when my

> sourdough starter first came on or else after leaving it out a longer than

> usual time and feeding it twice instead of once: I had WAY too much starter

> mix and did NOT want to toss it out, so I found a second clean canning jar

> and lid and gave away about half of my " refrigerated " starter to a good

> friend who also wanted to have some for home bread baking. Giving some away

> to someone who will use it is a great way to share and also not have to toss

> out that nice sourdough!

>

> Thank you for giving the link to the video. I enjoyed watching it and

> wish I could find the conclusion when he makes bread or at least " finishes "

> his starter recipe!

>

> Cheers!

> --Laura B., in Illinois

>

> PS: I notice the chef in the video clip uses a metal whisk to stir the

> starter mix. I have always heard to avoid getting a lot of metal in contact

> with the dough, as it might inhibit the natural yeast formation. Obviously,

> that is not the case here--his starter gets all the right look and

> activity--tiny bubbles and that clear, dark liquid on top (which is alcohol

> formed by the action of yeast and " friendly " bacteria in the starter mix).

> This has been very interesting and informative!

>

> -L.

>

> Making your own Wild Sourdough Starter

> Posted by: " Marilyn Daub " mcdaub mcdaub

> Sat Apr 18, 2009 12:51 pm ((PDT))

>

> Here is a film, step by step, for making Wild Sourdough Starter. I thought

> it may help.

>

> http://www.videojug.com/film/how-to-make-wild-sourdough-starter--

>

>

>

>

> Marilyn Daub

> mcdaub

> My Cats Knead Me!!!

> Vanceburg, KY

>

>

>

>

>

>

[Guest guest]

Hi, again!

 

    THANKS for the neat video!  Except for some very slight differences, I would

say I had followed the same procedures as the man in the clip did. 

Interestingly, my bread actually DID come out looking very, very similar to the

one in the video.  I made my loaves more round-ish, rather than oblong like

those were, but the crust and texture--just like that!  And it has been SOOO

good to eat!!!

 

     One thing I noticed is that the recipe on the video makes a single

medium-large loaf of sourdough bread.  My recipe, on the other hand, makes 2

loaves just SLIGHTLY smaller in size.  

 

     It appeared in the video that the chef  used up ALL of his starter making

his one recipe of bread.  I didn't see or hear him mention anything about saving

more of the starter for the next batch of bread.  If one doesn't remove and toss

out the half-volume of starter every day while making it, then maybe that's what

can be kept back and saved for the next time, anyway. 

 

     The video was really interesting--he's easy to listen to and explains

everything very well!  Still, I like keeping the starter going and not having to

re-do the long multi-day process every time I bake a loaf or two of bread. 

 

     I was surprised at the many responses to my first posting--who'd a-thunk

it!?  I hadn't guessed that baking home-made bread from starter would have

" started " (LOL!) such a long thread!

 

    Good wishes to you!  (and happy baking, if you're into it!)

 

--Laura B., in Illinois

 

 

 

Re: Making your own Wild Sourdough Starter (re: video)

    Posted by: " Marilyn Daub " mcdaub mcdaub

    Sun Apr 19, 2009 12:21 pm ((PDT))

 

I would say, instead of throwing it out, that is the time to give the

starter to anyone who wants it.  Then they can feed it and it will grow.

Here is a video of making starter and making the actual bread:

http://video.about.com/breadbaking/Sourdough-Bread.htm

 

 

 

 

 

 

 

[Guest guest]

You are welcome. I do make my own bread. It is cheaper in this economy.

 

M

 

On Sun, Apr 19, 2009 at 6:15 PM, L.B. <elbee577 wrote:

 

> Hi, again!

>

> THANKS for the neat video! Except for some very slight differences, I

> would say I had followed the same procedures as the man in the clip did.

> Interestingly, my bread actually DID come out looking very, very similar to

> the one in the video. I made my loaves more round-ish, rather than oblong

> like those were, but the crust and texture--just like that! And it has been

> SOOO good to eat!!!

>

> One thing I noticed is that the recipe on the video makes a single

> medium-large loaf of sourdough bread. My recipe, on the other hand, makes 2

> loaves just SLIGHTLY smaller in size.

>

> It appeared in the video that the chef used up ALL of his starter

> making his one recipe of bread. I didn't see or hear him mention anything

> about saving more of the starter for the next batch of bread. If one

> doesn't remove and toss out the half-volume of starter every day while

> making it, then maybe that's what can be kept back and saved for the next

> time, anyway.

>

> The video was really interesting--he's easy to listen to and explains

> everything very well! Still, I like keeping the starter going and not

> having to re-do the long multi-day process every time I bake a loaf or two

> of bread.

>

> I was surprised at the many responses to my first posting--who'd

> a-thunk it!? I hadn't guessed that baking home-made bread from starter

> would have " started " (LOL!) such a long thread!

>

> Good wishes to you! (and happy baking, if you're into it!)

>

> --Laura B., in Illinois

>

>

>

> Re: Making your own Wild Sourdough Starter (re: video)

> Posted by: " Marilyn Daub " mcdaub mcdaub

> Sun Apr 19, 2009 12:21 pm ((PDT))

>

> I would say, instead of throwing it out, that is the time to give the

> starter to anyone who wants it. Then they can feed it and it will grow.

> Here is a video of making starter and making the actual bread:

> http://video.about.com/breadbaking/Sourdough-Bread.htm