Sylvia, I don't think one week is long enough for a starter to build up enough momentum.

[joe]

If you still have some, keep feeding it daily. You should end up with an active culture.

 

[joe]

Sylvia, I don't think one week is long enough for a starter to build up enough momentum.

If you still have some, keep feeding it daily. You should end up with an active culture.

 

[luisa_calif]

I'll be out of town for several days since I am leaving in a few minutes

plus I will need to dry some fresh starter as I cleaned out my freezer last week and I may have tossed the starter I had in there. Hope you are not in a rush.

 

[sylvia]

Luisa, I'd be delighted if you would send some starter to me. Watch for a PM.

 

[sylvia]

Thanks ladies. I'll try again.

 

[cynupstateny]

Wow- if anyone has extra dried starter I'd love some. With artesan bread at over

$5. I've been making my own. I'd really like to do some sourdough but I haven't seen any recommendations on starters here (must have missed the post Luisa is referring to).
If not, not a problem, I'll just order from the above links.

 

[melissa-dallas]

Try one of these starter cultures to get going next time. They both make terrific bread

although in very different styles. I've included a link for the Goldrush Brand. The Pain de Campaigne starter available from King Arthur's Baking Catalog (website) has free shipping since it is a tiny envelope (like yeast). The Goldrush is truly sour like San Francisco style. The one from King Arthur is a mildly sour like the french breads at some Central Market. I like both very much.

http://market.treasureshidden.com/index.php?main_page=product_info&products_id=1670

 

[desertjean]

Sylvia, funny you should mention the English Muffin bread

Andie emailed me a request for it last week as she couldn't find your recipe. Your ears must have been burning! Since I hadn't made it in awhile I had to fix some, too.

The recipe is posted on breadzone smileys/smile.gif

 

[luisa_calif]

Several here, myself included have send our own dried starter out to

others. Let us know if you want some.

 

[sylvia]

Joe, I still have some starter in the fridge. Should I keep it in or out of the fridge?

 

[cynupstateny]

I found this site and would like suggestions as to what kind of starters to purchase.

I have money left in my paypal account that I'd like to use up and this site accepts it.

Thanks for any info!

http://www.northwestsourdough.com/starter.html

 

[melissa-dallas]

I've also heard using non-chlorinated water helps. Chlorine kills off some of the good stuff you're

trying to encourage.

 

[sylvia]

Joe, your comments are appreciated. Many thanks.

 

[joe]

I would keep it on the counter. Every day, mix together equal amounts BY WEIGHT of starter, flour,

and water. Discard the rest of the starter or use it. (It's wasteful, I know) It should get bubblier each day and eventually it should double in size each time you feed it. Once it is that active, you can refrigerate it and then go through the feeding once a week.

If your starter isn't quite active enough you can still use it for flavor, adding a pinch of yeast for insurance. That's what a lot of commercial bakeries do.

I find with sourdough the bread takes longer to rise no matter what. Forget the times the recipe says and judge by volume instead. It's worth the wait.