Hi There,

I am a complete newbie to sourdough baking, but I am willing to give it
a try.So this morning I am thinking I want to do some baking this
weekend, and thought I remembered what the ratios where, but I was
wrong. I am wondering if it is worth saving this starter or not.. this
is what I used:

4 oz organic whole wheat flour
8 oz tap water

After reading the FAQ again, I think it should have been 4 oz WW and 2
oz of water. Can it be saved? Start over when I get home?

TIA.

-Doug

Jeff Miller wrote:
> It shouldn't be a problem at all.
>
> Just let it bubble and froth, and then figure out how much flour and water
> you need to add to get it back to the hydration you like.

Thanks Jeff! Wish me luck with the next steps. Have a great weekend.

-Doug

It seems however you will not likely be able to create a useable starter,
beginning on Friday and bake with it on the week end. I would think it
should take days to get it active at best starting from scratch.


--
Ron Anderson A1 Sewing Machine
PO Box 60, Sand Lake, NY 12153
518-469-5133
http://www.singera1sewing.com
http://www.a1sewingmachine.com
"Doug" > wrote in message
ups.com...
> Jeff Miller wrote:
>> It shouldn't be a problem at all.
>>
>> Just let it bubble and froth, and then figure out how much flour and
>> water
>> you need to add to get it back to the hydration you like.
>
> Thanks Jeff! Wish me luck with the next steps. Have a great weekend.
>
> -Doug
>

Ron Anderson wrote:
> It seems however you will not likely be able to create a useable starter,
> beginning on Friday and bake with it on the week end. I would think it
> should take days to get it active at best starting from scratch.

Hi Ron and Jeff,

Thanks for the feedback. When I got home Friday night, there was about
an inch of water sitting on top of the flour. I poured off the excess
and gave it a stir. Saturday morning I feed the beast with a 1:1 WW and
water mixture. By Saturday night it was starting to bubble. Sunday
morning I fed it again and all day it bubbled away. I am thrilled to
see it take off! I did detact a strong odor on Saturday, something
similar to methane, but by Sunday I was smelling that distinctive
sourdough smell. I did add tablespoon of milk and some molasis to the
Mix on Saturday. Tonight I will feed the beast again I think I have
about a pound plus of starter so far.

As a side note, the house is currently about 70 degrees, but I am
keeping the starter on the stove, so it does get some extra heat when
we cook a meal.

I was looking at recipes last night, and I am thinking I would like to
try a traditional french round ,pain du campagne, pain au levain?. If
anyone has a recipe that does not include adding yeast, that would be
great! Go big or go home .

On 2 Oct 2006 08:12:30 -0700, "Doug"
> wrote:

>As a side note, the house is currently about 70 degrees, but I am
>keeping the starter on the stove, so it does get some extra heat when
>we cook a meal.

Howdy,

Be cautious about that...

At ~110F, it will be gone.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."