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From: Bama
Date: 01-13-2007, 11:57 AM (1 of 27)
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Anyone make sourdough bread or made a starter before? I've made sourdough bread before but a friend gave me the starter. I bought a new bread machine cookbook and tried out a recipe for sourdough starter. It's been one week now and the starter does not smell sour. It just looks like pancake batter. Is it supposed to be bubbly? This one is not. I followed the recipe. I know my yeast is still good because I've been making french bread with it. I stir it everyday like it says but it still looks and smells the same. I'm wondering if I did something wrong and should pour it out and start over. The recipe says it takes 5 to 10 days to ferment. It's been 7 days. I thought there would be at least some change in it by now. My son loves sourdough bread and keeps asking me when I can make a loaf. |
User: Bama
Member since: 03-21-2000 Total posts: 2116 
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From: Patty22
Date: 01-13-2007, 12:31 PM (2 of 27)
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The starter dough needs to be fed - more flour and water. I would check another recipe as the dough is suppose to be bubbly. Also check what kind of container used for "growing" your starter. Back in the days of "friendship" cakes I was told to use pottery and I had a crock with a lid.
Patty
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User: Patty22
Member since: 03-29-2006 Total posts: 1194 |
From: Bama
Date: 01-13-2007, 01:18 PM (3 of 27)
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I have it in a one gallon glass jar. It said to cover the top with a piece of cotton cheese cloth tied around it and to feed it after 10 days or after each time you use some of it. I remember the friendship cakes with the fruit. My mom used to make them. She also has a starter for Amish bread that was very good. |
User: Bama
Member since: 03-21-2000 Total posts: 2116
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From: lendube
Date: 01-13-2007, 02:03 PM (4 of 27)
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I'd like to see how this develops. Sorry I can't help though. Not much experience baking breads. Used to make some beautiful french loaves and challahs years ago. Do you remember the friendship fruit? Don't remember what it was called. You had to add 1 can of fruit and sugar every week and boy, did that become potent!  Yummy over ice cream. I guess that's what you'd call a compote??  Lennie |
User: lendube
Member since: 08-06-2006 Total posts: 1548 |
From: DorothyL
Date: 01-13-2007, 03:23 PM (5 of 27)
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I'm not much of a baker but I did make sourdough for a while. The stuff took over my refrigerator. And it made sounds. Finally I was afraid it would jump out at me when I opened the refrigerator door and got rid of it. My daughter was still a tiny thing and it could have easily eaten her. Dorothy |
User: DorothyL
Member since: 12-09-2002 Total posts: 3883 |
From: Patty22
Date: 01-13-2007, 07:24 PM (6 of 27)
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I still have those Friendship recipes in my files if anyone wants them printed out here; Amish Friendship Cake (more on the order of a Moravian Sugar Cake as that has yeast). My friends started running in the other direction when they saw me every three days with a cake in my hands as I was trying to give away the cake away along with a cup of the starter dough. My husband is being tested definitely for Celiac/Sprue (blood tests are positive but they want a stomach biopsy).........so my baking days have come to a sudden end. Patty
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User: Patty22
Member since: 03-29-2006 Total posts: 1194 |
From: moon
Date: 01-13-2007, 10:27 PM (7 of 27)
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What is the temprature in your kitchen? It it is too cool the yeast won't ferment. I think it has to be at least 70 degrees. I would wait the full 10 days,feed it,see what happens. |
User: moon
Member since: 07-10-2006 Total posts: 16 |
From: DorothyL
Date: 01-14-2007, 10:24 AM (8 of 27)
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I think I started with a packaged starter. I never had a problem with it growing. Dorothy |
User: DorothyL
Member since: 12-09-2002 Total posts: 3883 |
From: Sewhappie
Date: 01-14-2007, 07:26 PM (9 of 27)
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ROFLMAO!!!!! Oh Dorothy, I have tears flowing after reading your post!!!!! I can just picture the news headline " Woman Attacked by massive goo oozing out of her Frig!!!!" Story at 11. |
User: Sewhappie
Member since: 10-27-2001 Total posts: 1427 |
From: paroper
Date: 01-14-2007, 08:59 PM (10 of 27)
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I use the Fleshmen's recipe for starter. I can't post it because I'm sure that it is copywritten however, it is a great recipe. I used to start it with the original recipe but if I did it would take a while to make enough starter to have a good amount to seed the next batch. So I when I do it, I triple the amount. When we had just one room and and kitchen and bath, the kitchen was small and the main room was large. Once I made the starter and put it on the mantle (it was spring and just pleasant in the house). I put it in a gallon jar but I guess I shouldn't have quadruppled the batter because it overflowed the jar and ran down the mantle...our floor wasn't too even so it oozed down the floor for a couple of feet...it was like the blob that ate Oklahoma. Your starter should start to bubble and work within about 30-60 min of being mixed if it is active. Then it should grow up and down for about a day...then it should start to stabilize. I don't always cover mine in the first few hours until it seems a little "stable". After several days it will start to look like pancake batter and after the proofing period (10 days I think), it'll smell like beer...matter of fact, if you sniff it, you're nose will burn. Anything made with the first batch, before it is cut a few times will make you breath fumes. You can cut it and feed it for a couple of weeks and it will "calm down" a bit. After a while the starter will seperate and you'll have a clearish liquid on top of a thicker batter. The Fleshmen's recipe makes wonderful breads, French bread and pancakes! pam
Bernina 200e, Artista V5 Designer Plus, Explorations, Magic Box, Bernina 2000DE & 335 Bernette Serger, Bernina 1530 Sewing Machine, Bernina 1300 DC Overlock (with coverstitch) |
User: paroper
Member since: 02-03-2004 Total posts: 3775 |
From: PaulineG
Date: 01-14-2007, 10:29 PM (11 of 27)
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ROFLMAO!!!!! Oh Dorothy, I have tears flowing after reading your post!!!!! I can just picture the news headline " Woman Attacked by massive goo oozing out of her Frig!!!!" Story at 11. Feeling a bit tired of not being hip enough to understand all the computer speak I went looking for a dictionary online. If like me, you're sometimes uncertain what the actual phrase means (even if you kinda get the intention) here is the link: http://www.acronymdictionary.co.uk Pauline
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User: PaulineG
Member since: 09-08-2006 Total posts: 901 |
From: Bama
Date: 01-15-2007, 08:19 PM (12 of 27)
I made a new starter today. There was a difference in the new one immediately. It foamed right away and now it has a nice top layer of foam. I poured the old one out. Not sure what I did wrong, but this one is definitely alive this time.  Maybe I killed the yeast last time, so I used a thermometer for the water this time. Ya'll made me wonder about the temp in my kitchen too so I put this one in a warmer spot. I'll let you know how this one turns out. DS is getting impatient waiting for his sourdough bread, so I made him a loaf of jalapeno bread yesterday and some orange cinnamon bread today.  I'm hoping I can make sourdough bread by next Sunday.
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User: Bama
Member since: 03-21-2000 Total posts: 2116
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From: Bama
Date: 01-21-2007, 11:18 PM (13 of 27)
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I made two loaves of sour dough bread today. It was worth the wait. Yummmmmm! My 18yo ate one loaf of bread all by himself. I only plan to make it on Sundays now so as not to over eat the whole week.  A friend of mine suggested I make sandwich rolls with it next week.
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User: Bama
Member since: 03-21-2000 Total posts: 2116
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From: paroper
Date: 01-22-2007, 07:05 AM (14 of 27)
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It makes out of this world pancakes!
pam
Bernina 200e, Artista V5 Designer Plus, Explorations, Magic Box, Bernina 2000DE & 335 Bernette Serger, Bernina 1530 Sewing Machine, Bernina 1300 DC Overlock (with coverstitch) |
User: paroper
Member since: 02-03-2004 Total posts: 3775 |
From: Bama
Date: 01-22-2007, 09:27 PM (15 of 27)
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I'll have to try that too! YUM! I searched Google and found all kinds of recipes. |
User: Bama
Member since: 03-21-2000 Total posts: 2116
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From: lendube
Date: 01-22-2007, 09:35 PM (16 of 27)
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I like www.recipezaar.com Tons of recipes from real people to choose from and reviews. Lennie |
User: lendube
Member since: 08-06-2006 Total posts: 1548 |
From: DorothyL
Date: 01-23-2007, 08:28 AM (17 of 27)
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I'm doing a story about a local private school where the children -- preschool through 5th grade -- make 180 loaves of bread every month and the kids take it home for the families. How cool is that? Dorothy |
User: DorothyL
Member since: 12-09-2002 Total posts: 3883 |
From: paroper
Date: 01-23-2007, 11:25 AM (18 of 27)
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One year while I was still a day camp leader (before I moved to day camp administrator), I had my "troop" for the week make home made bread and then pan fried it (no oven) on a camp stove and cast iron skillet. It worked out very well. I was a little concerned because we had fog all morning and it was terribly damp and cool (wouldn't you know it would have been that day) but the bread rose just fine.
pam
Bernina 200e, Artista V5 Designer Plus, Explorations, Magic Box, Bernina 2000DE & 335 Bernette Serger, Bernina 1530 Sewing Machine, Bernina 1300 DC Overlock (with coverstitch) |
User: paroper
Member since: 02-03-2004 Total posts: 3775 |
From: cowqueenie
Date: 01-24-2007, 12:40 PM (19 of 27)
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Bama, What was the receipe for the sourdough? That is my favorite bread  Or where can I find it? Would love to make some!
"A trip to the fabric store is my therapy"
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User: cowqueenie
Member since: 10-30-2006 Total posts: 125 
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From: plrlegal
Date: 01-24-2007, 09:45 PM (20 of 27)
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I can't answer for Bama but I have a sourdough bread starter receipe in the book that came with my breadmaker. Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: NoraNora
Date: 01-25-2007, 12:48 PM (21 of 27)
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Here's a link to the Fleishmann's starter recipe (http://www.breadworld.com/recipes/recipedetail.asp?id=36). Nora |
User: NoraNora
Member since: 06-01-2004 Total posts: 5 
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From: Bama
Date: 01-26-2007, 07:08 PM (22 of 27)
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That one is similiar to the one I used, except you add 4 teaspoons of sugar. It calls for 3 cups of flour and 3 cups of water. I'm going to try whole wheat sourdough this weekend. I have learned that I need to make 4 loaves next time if anyone besides my son wants to have some of it.
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User: Bama
Member since: 03-21-2000 Total posts: 2116
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From: lendube
Date: 01-26-2007, 07:18 PM (23 of 27)
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When I started the starter it looked and smelled great, bubbled and foamed. When I checked it this morning it had a layer of liquid on top and didn't seem very poufy anymore. When I rocked the bowl around it still seemed elastic-y and still had bubbles. I've moved it to a slightly warmer spot. I waited till the weather warmed up a little and started the starter yesterday. The heat (stove) in our house is inconsistant but not extreme. It didn't get below 65 or so in the kitchen last night. Is this the way it should be looking now? I've never made starter before.  thx, Lennie |
User: lendube
Member since: 08-06-2006 Total posts: 1548 |
From: paroper
Date: 01-26-2007, 08:19 PM (24 of 27)
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Yes the liquid on top is fine. It will form between feedings. Sometimes the liquid is clear, yellowish, brown, almost black...but don't worry, with that much natural alcohol, it isn't a problem.
pam
Bernina 200e, Artista V5 Designer Plus, Explorations, Magic Box, Bernina 2000DE & 335 Bernette Serger, Bernina 1530 Sewing Machine, Bernina 1300 DC Overlock (with coverstitch) |
User: paroper
Member since: 02-03-2004 Total posts: 3775 |
From: lendube
Date: 01-26-2007, 09:10 PM (25 of 27)
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Thanks, Pam. One more question. Do I need to stir it or should I just leave it alone? Thanks, Lennie |
User: lendube
Member since: 08-06-2006 Total posts: 1548 |
From: paroper
Date: 01-26-2007, 09:33 PM (26 of 27)
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It doesn't hurt to stir but it isn't necessary until it is "hungry". Just don't forget to feed it. The liquid actually keeps a crusty film from developing on top of the "brew". If you shake it slightly, sometimes you'll see little bubbles rise from the mixture.
pam
Bernina 200e, Artista V5 Designer Plus, Explorations, Magic Box, Bernina 2000DE & 335 Bernette Serger, Bernina 1530 Sewing Machine, Bernina 1300 DC Overlock (with coverstitch) |
User: paroper
Member since: 02-03-2004 Total posts: 3775 |
From: lendube
Date: 01-26-2007, 09:58 PM (27 of 27)
Pam, you little baker, you. Thanks again.  Lennie |
User: lendube
Member since: 08-06-2006 Total posts: 1548 |
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