Hi guys,

I bought a packet of Goldrush sourdough starter a few days ago and followed
the directions for getting it ready. Got sour smell after 24 hours and kept
it in the oven with the light on for another 3 days. Used it in Mr. Avery's
sourdough biga recipe and it's been over 24 hours now and the biga has
failed to even double. It seems to have risen about 25% of the original
volume. I put the rest of the starter in the fridge. Is there something I
can do to get this starter into better shape or should I just dump it? I
bought some KA organic wheat flour to start another starter. Any help would
be appreciated.

Thanks!,

Thomas

Thomas J. Clark wrote:
> Hi guys,
>
> I bought a packet of Goldrush sourdough starter a few days ago and followed
> the directions for getting it ready. Got sour smell after 24 hours and kept
> it in the oven with the light on for another 3 days.
My usual, and best, advice is to ditch Goldrush starter. The kindest
thing I've heard anyone say about it is, "you can do better."

Send off for some of Carl's 1847 Oregon Trail starter. It works. It
makes bread that tastes good. It's reliable. It's a great place to
start, and many people never need to move on from it.

My Goldrush smelled like vomit. I called the company and asked if that
was to be expected. They assured me the smell was normal. The bread
didn't smell much better.

Mike

--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

A Randomly Selected Thought For The Day:
NAK NAK, "Who's There?" #@#^#$%#(#@^ NO CARRIER

Well, I decided to start a new starter from the organic whole wheat I picked
up. I'm about 12 hours into the process and it seems to be going well. I'm
using Samartha's guide.

-TJC

"Mike Avery" > wrote in message
news:mailman.2.1171242675.49332.rec.food.sourdough @mail.otherwhen.com...
> Thomas J. Clark wrote:
>> Hi guys,
>>
>> I bought a packet of Goldrush sourdough starter a few days ago and
>> followed the directions for getting it ready. Got sour smell after 24
>> hours and kept it in the oven with the light on for another 3 days.
> My usual, and best, advice is to ditch Goldrush starter. The kindest
> thing I've heard anyone say about it is, "you can do better."
>
> Send off for some of Carl's 1847 Oregon Trail starter. It works. It
> makes bread that tastes good. It's reliable. It's a great place to
> start, and many people never need to move on from it.
>
> My Goldrush smelled like vomit. I called the company and asked if that
> was to be expected. They assured me the smell was normal. The bread
> didn't smell much better.
>
> Mike
>
> --
> Mike Avery mavery at mail dot otherwhen dot com
> part time baker ICQ 16241692
> networking guru AIM, yahoo and skype mavery81230
> wordsmith
> A Randomly Selected Thought For The Day:
> NAK NAK, "Who's There?" #@#^#$%#(#@^ NO CARRIER

My Goldrush smells good, rises good and bakes good. Around here I
read that several folks have had shaky results from Goldrush. (Of
course I have a packet of Carl's on the shelf ... just in case.)