Lol, Good Eats sour dough sock puppets, but these were super cute! My grandmother had a starter for years, but I never really knew how they were maintained.
I have a starter that I make sandwich bread with just about every 3 days. I mill my own flour from a mix of white and red wheat berries, then bake a 100% wheat sourdough, it's super soft on the inside and gives me a lovely tight crumb (perfect for toasting and topping)
So when you put the half in different container you just multiplied it which means at some point you are going to need to throw some of it because you have too much of it
I'm about to try collecting yeast for my whiskey distilling. I was going to use watered down homemade jams placed under the trees I collected the fruit from ,see how it goes. Have you ever had any problems with bacteria or mold
How much starter to mix with 4 cups of flour used for bread? Do you need to add sugar to the bread flour mix? Is it alright to add salt to bread flour mix or will it harm the wild yeast?
I know you asked 6 months ago but I can't leave your question unanswered. This website might help you when it comes to how much starter to use: truesourdough.com/want-to-convert-your-recipe-to-sourdough-heres-how/ Also I use sugar and salt in my bread along with the starter and it works just fine. Play around with different amounts. Each attempt you will learn more and have a tasty reward. Good luck!
Ive been following King Arthur’s starter recipe which calls for feeding 1 cup flour twice daily. Needless to say that is more than what you are calling for here and it’s resulting in it becoming thicker by the day. I actually had what looked like perfect starter 3 days in but didn’t realize it and soldiered through with KA’s instructions. Here I am with far less bubbles and a biscuit batter consistency. Sigh. Any experience baking just with yeast water? I was today years old when I discovered it.
Worked out great :) ... I get great fluffy bread without buying comercial yeast and it is much tastier than bread baked with ordinary yeast. Thanks for your videos! Greetings from Germany!
I’m new to sourdough starters, but I’d really like to capture native yeast to start one. I’ve yet to find a solution to this, as flours already have yeast in them when you bring them home. I would assume these yeasts are from the manufacturing plant sites and the original wheat farms. I’m wondering if I can reset the yeast included by killing it with boiling water added in to create a sterile mix that I can then cool and set out to collect native wild yeast. 🤔 Thoughts?
