Hi there

Probably a dumb question, but I've spent ages googling and reading
this group and can't find an answer anywhere.

I'm trying to grow a starter using the following method -
1. Start with 50g flour and 50g water
2. After 24 hours add another 50g each of flour and water
3. After 24 hours throw half away and add another 50g each of flour
and water
4. Repeat 3 until the starter is ready

I'm growing it in a cylindrical glass measuring jug. After 3-4 days I
have a layer of pale brown liquid which has formed in the middle of
the starter. There is evidence that it's bubbled up and it otherwise
appears healthy (no pinkish liquids, no mould) but I'm worried about
the liquid forming in the middle. Is this a problem? Is it because
I'm not feeding it often enough?

Thanks

Simon

On Thu, 25 Feb 2010 12:05:58 -0800 (PST), Simon
> wrote:

>Hi there
>
>Probably a dumb question, but I've spent ages googling and reading
>this group and can't find an answer anywhere.
>
>I'm trying to grow a starter using the following method -
>1. Start with 50g flour and 50g water
>2. After 24 hours add another 50g each of flour and water
>3. After 24 hours throw half away and add another 50g each of flour
>and water
>4. Repeat 3 until the starter is ready
>
>I'm growing it in a cylindrical glass measuring jug. After 3-4 days I
>have a layer of pale brown liquid which has formed in the middle of
>the starter. There is evidence that it's bubbled up and it otherwise
>appears healthy (no pinkish liquids, no mould) but I'm worried about
>the liquid forming in the middle. Is this a problem? Is it because
>I'm not feeding it often enough?
>
>Thanks
>
>Simon

Mix up the starter, then throw out all but a spoonful of what's in the
container each time you feed it. Lather rinse repeat.

Only increase your amount of starter when it is stable (active and
consistent in performance after 10-14 days or so) and you need more
for a recipe.

The liquid is often called "hooch" - the alcohol byproduct of your
yeasties.

Welcome to the nuthouse.

Boron

On Thu, 25 Feb 2010 12:05:58 -0800 (PST), Simon
> wrote:

>Hi there
>
>Probably a dumb question, but I've spent ages googling and reading
>this group and can't find an answer anywhere.
>
>I'm trying to grow a starter using the following method -
>1. Start with 50g flour and 50g water
>2. After 24 hours add another 50g each of flour and water
>3. After 24 hours throw half away and add another 50g each of flour
>and water
>4. Repeat 3 until the starter is ready
>
>I'm growing it in a cylindrical glass measuring jug. After 3-4 days I
>have a layer of pale brown liquid which has formed in the middle of
>the starter. There is evidence that it's bubbled up and it otherwise
>appears healthy (no pinkish liquids, no mould) but I'm worried about
>the liquid forming in the middle. Is this a problem? Is it because
>I'm not feeding it often enough?
I tend to use equal volumes, not equal weights, anyway, make
it very thick. If it's already bubbling, feed it as soon as it starts
"falling back" on itself, a sure sign the gluten has been eaten up,
and your lactobacilli is at max lvl.
.And wait at least 7-10 days before expecting results.
>Thanks
>
>Simon

On Feb 25, 2:05*pm, Simon > wrote:
> Hi there
>
> Probably a dumb question, but I've spent ages googling and reading
> this group and can't find an answer anywhere.
>
> I'm trying to grow a starter using the following method -
> 1. Start with 50g flour and 50g water
> 2. After 24 hours add another 50g each of flour and water
> 3. After 24 hours throw half away and add another 50g each of flour
> and water
> 4. Repeat 3 until the starter is ready
>
> I'm growing it in a cylindrical glass measuring jug. *After 3-4 days I
> have a layer of pale brown liquid which has formed in the middle of
> the starter. *There is evidence that it's bubbled up and it otherwise
> appears healthy (no pinkish liquids, no mould) but I'm worried about
> the liquid forming in the middle. *Is this a problem? *Is it because
> I'm not feeding it often enough?
>
> Thanks
>
> Simon

You're doing fine, I think. I started mine with a similar method,
increasing the amount of flour and water until the 4th day or so, when
I baked with it. I don't think you have to wait 2 weeks before you
use it, adding a lot and throwing a lot away - that's a lot of wasted
flour. The idea with throwing half away is to increase flour to
starter ratio to decrease the acidity of the environment for the
yeast. I did so by adding more flour, you're doing so by throwing
half away. Try adding more flour so you have enough to use, and if it
bubbles up, use it! (If the liquid appears, stir it in -- it's hooch
and it's a good sign). As long as there's no off colors, smells, or
furs, you're probably fine. It should smell beer-y and sour.

Enjoy!
Bill

Bill G wrote:
> On Feb 25, 2:05 pm, Simon > wrote:
>
> ...
> As long as there's no off colors, smells, or
> furs, you're probably fine. It should smell beer-y and sour.
>
> Enjoy!
> Bill
>

Introducing senses - smells and colours to stater birthing is definitely
progress!

How about taste - sour or not sour would be the question.

S.

> _______________________________________________
> Rec.food.sourdough mailing list
>
> http://www.mountainbitwarrior.com/ma...food.sourdough
>
>

On Feb 27, 10:12*am, Bill G > wrote:
> use it, adding a lot and throwing a lot away - that's a lot of wasted
> flour. *
> ...
> Enjoy!
> Bill

I use my left overs for pancakes. Depending on how much starter is
available I may not even add extra flour.
Matt

On 2/27/2010 1:46 PM, Matt Fitz wrote:
> On Feb 27, 10:12 am, Bill > wrote:
>> use it, adding a lot and throwing a lot away - that's a lot of wasted
>> flour.
>> ...
>> Enjoy!
>> Bill
>
> I use my left overs for pancakes. Depending on how much starter is
> available I may not even add extra flour.
> Matt

What is your recipe? Do you use baking soda?

Harvey

On Sat, 27 Feb 2010 16:17:59 -0500, eclipsme >
wrote:

>On 2/27/2010 1:46 PM, Matt Fitz wrote:
>> On Feb 27, 10:12 am, Bill > wrote:
>> I use my left overs for pancakes. Depending on how much starter is
>> available I may not even add extra flour.
>> Matt
>
>What is your recipe? Do you use baking soda?
>
>Harvey

If I may be permitted to butt in; here's what I use. My wife, who
doesn't normally like pancakes, does like these.

Summarized from:
http://www.innerlodge.com/Recipes/Br...s/pancakes.htm

Ingredient 1 person 2 People 4 People
Starter 1 Cup 2 Cups 4 Cups

Sugar 1 Tbsp. 2 Tbsp. 4 Tbsp.
Light Oil 2 Tbsp. 4 Tbsp. 7 Tbsp.
Egg 1 2 4
Salt ¼ tsp. ½ tsp. ¾ tsp.

Baking Soda ½ tsp. 1 tsp. 2 tsp.
Hot Water ½ Tbsp. 1 Tbsp. 2 Tbsp.
Note: Use double acting baking soda, which gives a second rise from
the heat when cooked.

This was cut from a Word document with a nicely displayed table for
one, two, and four people. I doesn't render well here - sorry.

Start with leftover/sourdough starter after refreshing the 'fridge
starter; allow about a cup of starter per person.

Start heating the oiled griddle(s) to medium high.

Put starter in one bowl that has room for growth, because the volume
will increase when the baking soda is added.

In a separate container, add the next 4 ingredients (sugar, egg, oil,
salt) and beat thoroughly (use a high-temp oil like sesame,
grape-seed, peanut, walnut, etc.) Whip it aggressively to develop
lots of small bubbles. Fold this gently into the starter trying not
to loose many of the bubbles.

WHEN READY TO COOK - AND NOT BEFORE, dissolve the soda in the hot
water, then quickly but gently fold it into the starter. The volume
should start increasing right away as the soda reacts with the lactic
acid in the starter in a gentle foaming action. After foaming for
about 30 seconds to a minute, start cooking. Pour into six to eight
inch rounds on the griddle. When the bubbles on top start to burst
and stay open, flip over just long enough to brown the bottoms (about
3 to 4 minutes total depending on the griddle heat.

Alternative Ideas:
(1) Combine 1 cup blueberries dusted with 2 tablespoons sugar; let
stand a few minutes. Gently fold blueberries into the batter just
before adding the baking soda mixture.
(2) Grate some tart apples into the batter before adding the baking
soda mixture.
(3) Thinly slice or mash banana into the batter before adding baking
soda mixture.

Yum, yum! ;-)

On 2/27/2010 4:41 PM, Mike Brown wrote:
> On Sat, 27 Feb 2010 16:17:59 -0500, >
> wrote:
>
>> On 2/27/2010 1:46 PM, Matt Fitz wrote:
>>> On Feb 27, 10:12 am, Bill > wrote:
>>> I use my left overs for pancakes. Depending on how much starter is
>>> available I may not even add extra flour.
>>> Matt
>>
>> What is your recipe? Do you use baking soda?
>>
>> Harvey
>
> If I may be permitted to butt in; here's what I use. My wife, who
> doesn't normally like pancakes, does like these.

Why sure, go on ahead!
>
> Summarized from:
> http://www.innerlodge.com/Recipes/Br...s/pancakes.htm
>
> Ingredient 1 person 2 People 4 People
> Starter 1 Cup 2 Cups 4 Cups
>
> Sugar 1 Tbsp. 2 Tbsp. 4 Tbsp.
> Light Oil 2 Tbsp. 4 Tbsp. 7 Tbsp.
> Egg 1 2 4
> Salt ¼ tsp. ½ tsp. ¾ tsp.
>
> Baking Soda ½ tsp. 1 tsp. 2 tsp.
> Hot Water ½ Tbsp. 1 Tbsp. 2 Tbsp.

I have seen a similar recipe - pretty basic pancake batter after all,
yes? - but with matching flour, ie 1 cup starter and 1 cup flour and 1
cup water, or similar. Then let it stand overnight. Actually, this is
really just feeding the starter and doubling its volume, isn't it, thus
ending up in much the same place as your recipe.

Silly me. I just renewed my starter (once a week when not baking) and
through away the bulk. I could have fed it and had pancakes tomorrow
along with the bagels I am making. Then again, that just sounds like too
much food! I could, however, saved it for Monday... Oh well... There is
always next week!

Harvey