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Post by ttickel on Jan 24, 2013 18:42:30 GMT -5
I started my sourdough starter 5 days ago following the recipe. I am using rye flour and water. I still don't see any bubbles at all. There is no sour smell either. Can this be normal? Maybe I need to wait a few more days? Has anyone been successful with their starter or had a similar experience?
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Post by momto7jamie on Jan 25, 2013 0:40:47 GMT -5
I am on day 4 and mine hasn't done much either.....I'm hoping by day 7
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Post by angiew on Jan 25, 2013 9:02:04 GMT -5
Keep feeding it. It will get there. A couple years ago, my starter took over a week to see bubbles. The cold slows down the yeast capture. If it's not cold where you are, try cracking a window and placing the jar in the windowsill. More yeasts in the fresh air. Most starters smell like something died for the first couple weeks, so don't be surprised. The smell will change to a pleasant sour smell in time. Just keep feeding. Sourdough is fun! Someone else said, "Sourdough is like a toddler. Feed it, then stand back and watch to see what it does." LOL!
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Post by ttickel on Jan 26, 2013 10:08:21 GMT -5
Thank you! I just started seeing some bubbles - maybe I can do some baking this weekend! I have another question - when I want to store my starter, should I store it in the fridge or room temp? I have read that if you store it in the fridge you don't need to feed it daily which would be lower maintenance. What do you do? Thanks again!
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Post by angiew on Jan 26, 2013 10:15:51 GMT -5
I store mine on top of my fridge and feed daily since we use it a couple times a week, making bread, pancakes, etc. You can feed it and put it in the fridge for up to a week. Just get it out again and give it at least three feedings before you're going to use it - to wake the yeasts up. This is the method I used to start mine a couple years ago: www.kitchenstewardship.com/2010/03/01/monday-mission-make-a-sourdough-starter/Also, the GNOWFGLINS course is so worth it, even if you can only do it for a couple months. gnowfglins.com/Good luck!
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Post by momto7jamie on Jan 27, 2013 0:53:30 GMT -5
Mine started bubbling yesterday, day 5. I was seriously so excited to look under the towel and see those bubbles!
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Post by angiew on Jan 27, 2013 8:50:38 GMT -5
Yay! We affectionately call our starter "Dough-rothy"
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Post by christineg on Jan 27, 2013 9:16:33 GMT -5
Angie, do you find the course compatible with THM? I'm interested in hearing a bit more about it. Is there much to learn that you can't just read in Nourishing Traditions? What did you like about it?
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Post by bdkeen on Jan 27, 2013 11:09:34 GMT -5
Does sourdough make it an acceptable E bread? For use with pancakes too? I'm intrigued. Does it have more carbs than the Joseph's or Ezekiel bread? What flour are you using? Do you buy rye flour? I have a grain grinder and have been Whole Grain Jane in the past soaking my whole wheat dough in kefir. Never baked with rye before.
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Post by ttickel on Jan 27, 2013 18:47:25 GMT -5
I baked my first loaves of sourdough today. I used a rye starter and rye & spelt flour for the bread recipe, as it says in the book. They rose up nicely for several hours and then fell a little and flattened out on the top. So, while they're not pretty, they taste great! The flavor is stronger than I expected. Apparently, I have some things to learn about this process. I may try some whole wheat flour next time.
bdkeen - I used rye berries and ground them into a flour in my VitaMix dry container. Not sure about your other questions as I am new to sourdough.
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Post by angiew on Jan 27, 2013 19:08:15 GMT -5
christineg - I loved that the courses were visual. There are videos in each one. The information is much more diverse than you find in NT. As for being compatible with the plan, I'm not sure. I'm still trying to meld the two and staying true to how we love to eat while being a THM. It's been a month, and so far so good. bdkeen - Sourdough is an acceptable E choice. The sourdough pancake recipe I use works for E as well. We use almond milk instead of full fat milk, and I cook my portion in a tiny bit of butter in a ceramic coated skillet. I'm not sure about carb counts since I make my own. I have a grain grinder, too, and use a mix of half white wheat and half red wheat berries. You can do either, but my family prefers the taste when we use the mixture. I've never baked with rye before, either. I may give that a try when we use up the heaps of wheat berries we have now.
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