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My sourdough starter in action

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  • #16
    Got some dipping sauce ready for that bread.........Excellent work Mo
    You deserve for that work and great tutorials w/pics
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    • #17
      This is a great post & tutorial. Thank You. Today I started some stiff starter ... we'll see how this works out. Hate having to dump starter down the drain when I feed the liquid starter

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      • #18
        I know what you mean about dumping all that extra starter out.. I still have to dump a little out now and then, but it's maybe 1/4 of a cup.
        Keep us posted how it works for you.
        "And I SWORE I would not read, much less post in that thread, dammit!

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        • #19
          Originally posted by moselle View Post
          I know what you mean about dumping all that extra starter out.. I still have to dump a little out now and then, but it's maybe 1/4 of a cup.
          Keep us posted how it works for you.
          Went here to convert liquid to stiff starter

          http://www.wildyeastblog.com/2007/12/07/stiff-starter/

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          • #20
            I like that site. Have you seen this http://www.sourdoughhome.com/downloads.html
            He has some Exel conversions that work really well. He has some good information too. Does a really good job explaining what is going on with the bacteria and yeast in sourdough starters.
            "And I SWORE I would not read, much less post in that thread, dammit!

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            • #21
              Originally posted by moselle View Post
              I like that site. Have you seen this http://www.sourdoughhome.com/downloads.html
              He has some Exel conversions that work really well. He has some good information too. Does a really good job explaining what is going on with the bacteria and yeast in sourdough starters.
              Thank you ... I will definitly visit that site.

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              • #22
                Fantastic tutorial Mo! filled in a bunch of blanks for me. And the final pic. wow!
                JT

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                • #23
                  good golly that looks good...
                  Island of Misfit Smokers Member #92

                  How to heal the world. Love people and feed them tasty food.

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                  • #24
                    Totally missed this last year! Great thread, Mo! Bread looks amazing!!
                    Becky
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                    • #25
                      Thanks Becky.
                      This is a blast fromt he past huh?
                      Carl's still going strong!
                      "And I SWORE I would not read, much less post in that thread, dammit!

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                      • #26
                        dam, its a work of art... i can only imagine it still warm with some butter and honey on it!!! thks for sharing your technique. keep that bread coming!!!

                        guess hafta catch ya on reload, points police yano...
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                        • #27
                          Originally posted by moselle View Post
                          Thanks Becky.
                          This is a blast fromt he past huh?
                          Carl's still going strong!
                          Mr. Whisky Fish brought it to my attention that it should be a sticky. And I WHOLEHEARTEDLY agreed, Mo. Beautiful post!

                          You people might make a baker of me yet...
                          In God I trust- All others pay cash...
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                          • #28
                            Originally posted by Richtee View Post
                            You people might make a baker of me yet...
                            Thanks Rich.
                            I just posted a new thread just for you
                            "And I SWORE I would not read, much less post in that thread, dammit!

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                            • #29
                              Not sure how your starter does what it does ... bubbles and all. Mine just sits in a ball. The ball does get bigger, so something is happening in there. Guess I'll have to keep searching and find my problem.

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                              • #30
                                ok, so I got some of the dehydrated Carl's a while ago and I tried getting it to start last night. Followed the directions to a T, but it just doesn't seem to be doing anything. I guess I could have gotten a bad batch, we'll see what it looks like when I get home tonight I guess.

                                Anyway, here's how it went down....

                                I took 1/2 tsp of the dehydrated starter and soaked it in about 1 Tbsp of luke warm water for 5 minutes or so. Then added 1 Tbsp of flour (bread flour to be exact), and about 2 more tsp of warm water to get it to the "thin pancake batter" consistency it said. I loosely put the lid on the glass jar it was in and set it on the counter.

                                About 2 hours later, when it was time for me to go to bed, I took a look, not much happened. It seemed like the water had separated from the flour, which had all sunk to the bottom, with a layer of clear water on top. I gave it a good shake and it mixed up really well, so I figured it just needed more time, so I put it on top of the fridge and went to bed.

                                This morning I took a look again. Still not much happening. Looked pretty much the same as last night, only maybe (maybe!) a little more volume. A few quick shakes stirred it up like last night. So I figured I'd just keep going... I transferred it to a bigger glass gar (Quart size) and added 1/4 cup warm water and 1/4 cup flour. Stirred it all up good, covered with plastic wrap and put it back on top of the fridge.

                                So that's where I'm at now, we'll see what it looks like when I get home. Hopefully it's just a slow start, not dead. Any ideas where I might have gone wrong (if I did)?
                                Mike
                                Life In Pit Row

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