Home |
Search |
Today's Posts |
![]() |
|
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. |
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.sourdough
|
|||
|
|||
![]()
Good starter Carl.
Every few years I take a pinch of one of the several Carl's baggies I've collected and make a working starter. For a few batches is's great: rise time, including sponge, first rise, and final rise total about 24 hours. The flavor and texture is everything I could want. Without fail, though, within a few weeks it evolves into a fast-rising, bland tasting starter that's not much better than commercial yeast. I want to coax out my starter's inner Carl, if it's still there. I've been reading lately that it may be possible to encourage the desired bacteria components of the starter by cycling it at approximately 85 degrees. I've been doing that for about a week with little or no improvement but plan to keep at it. I wonder if someone here hase some experience with seletive starter breeding. Alternately, maybe someone has an idea about how to keep Carl's Carl's if I decided to start over. |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Sourdough starter temperature question | Sourdough | |||
Confused about starter temperature | Sourdough | |||
If I modify a Peach Wine recipe to add Mango ... | Winemaking | |||
Modify a Weber 22" to a WSM? | Barbecue | |||
Modify a gas grill for more heat? | Barbecue |