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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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I am "cultivating" a starter. It does seem happy & bubbly at the moment.
My question is how thick should the starter be? Is it like a Drywall mudd? or more like a heavy cream or ...... Thanks for the sharing of your wisdom. |
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It doesn't really matter actually. You can keep it as a stiff dough, if
you like, or as a very wet batter. Most recipes, however, usually expect that you'll have a sourdough starter that's about the consistency of pancake batter. If you're measuring by weight, that's equal weights of flour to water. If you're measuring by volume, it's about 1 cup of flour to 1/2 cup water. Hope that helps, and good luck with your starter! -- Jeff John LaBella wrote: > I am "cultivating" a starter. It does seem happy & bubbly at the moment. > My question is how thick should the starter be? > Is it like a Drywall mudd? or more like a heavy cream or ...... > > Thanks for the sharing of your wisdom. > _______________________________________________ > rec.food.sourdough mailing list > > http://www.otherwhen.com/mailman/lis...food.sourdough > > To unsubscribe send a mail to and then reply to the confirmation request. > > |
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> It doesn't really matter actually. You can keep it as a stiff dough, if
> you like, or as a very wet batter. Actually it does matter. But Jeff is right, it does not matter much when you are starting out. Relax and have fun! Ice |
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On 14 Aug 2007, at 01:19, Ice wrote:
>> It doesn't really matter actually. You can keep it as a stiff >> dough, if >> you like, or as a very wet batter. > > Actually it does matter. But Jeff is right, it does not matter > much when > you are starting out. Relax and have fun! > > Ice I think Jeff is totally right, it doesn't matter at all. That isn't to say you won't get slightly different flavours depending on the hydration of the starter but to answer the question that was asked, it really doesn't matter at all if you been using it for 5 days or 5 decades. Jim |
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![]() > I think Jeff is totally right, it doesn't matter at all. That isn't > to say you won't get slightly different flavours depending on the > hydration of the starter but to answer the question that was asked, it > really doesn't matter at all if you been using it for 5 days or 5 > decades. > Hi Jim, I did not see the original question, so I may be answering the wrong question. However, there are meaningful differences in cultures that live in different hydrations. I agree that it is not important when you are starting out. Go for success and build confidence. But to say two things are the same when they are not didn't feel right to me. Ice |
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On 14 Aug 2007, at 14:47, Ice wrote:
> Hi Jim, > > I did not see the original question, so I may be answering the wrong > question. May be. Jim |
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John LaBella wrote:
> I am "cultivating" a starter. It does seem happy & bubbly at the moment. > My question is how thick should the starter be? > Is it like a Drywall mudd? or more like a heavy cream or ...... Plop plop fizz fizz: http://tinyurl.com/yvslk5 B/ |
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Brian Mailman wrote:
> John LaBella wrote: > >> I am "cultivating" a starter. It does seem happy & bubbly at the moment. >> My question is how thick should the starter be? >> Is it like a Drywall mudd? or more like a heavy cream or ...... >> > > Plop plop fizz fizz: > http://tinyurl.com/yvslk5 > > I am not sure on that one - first it was caught from "air" - I posted a reply and called it an urban legend. Then I also asked how old this starter is. Looks to me it's the first burst on a new starter. We'll see, if he posts a reply to that question. Sam As for the question, how much water - 100 % is easiest to calculate, if one cares at all. > B/ > _______________________________________________ > Rec.food.sourdough mailing list > > http://www.mountainbitwarrior.com/ma...food.sourdough > > |
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On 14 Aug 2007, at 22:32, John LaBella wrote:
> It is currently VERY thick I will have to add some more liquid wheen I > feed it again... > > Thanks > _________ Hi John, I've made quite a few starters over the years and trust me it really doesn't matter one jot if your starter is firm or slack when you're making one from scratch. It's better very liquid if you're reactivating one of SDI's cultures but making a starter from scratch isn't quite the same. You could argue that it's better to be slack for ease of oxygenating helping the yeasts to grow but it really isn't worth worrying about at the scale you will be working at I'm sure. Do what is easiest and you'll be fine. When the starter is ready to bake then you can start to think about the hydration unless you plan on winging it like some do. I personally get more satisfaction from getting the bread I planned on. Jim |
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John LaBella wrote:
> I am "cultivating" a starter. It does seem happy & bubbly at the moment. > My question is how thick should the starter be? > Is it like a Drywall mudd? or more like a heavy cream or ...... > > Thanks for the sharing of your wisdom. I have had pretty good luck with mine and I make it like pancake batter. Usually 1 cup of flour to 1/2 of water. It is fairly thin when not active, but thickens to a sticky sponge that barely pours when fed. As it calms down after feeding, it goes back thinner. Mike |
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