Comments on Know Whey: Making a Sourdough Starter

Thanks Kate! Hope it goes well. Actually, try addi...

2011-02-06T20:25:58.166-05:00

Thanks Kate! Hope it goes well. Actually, try adding a little sourdough starter to everything you bake, in addition to regular yeast. You will find that it improves the flavor and texture of your baked goods. Regards, Sue

Thank you so much for the tutorial! We homeschool...

2011-02-06T19:17:53.276-05:00

Thank you so much for the tutorial! We homeschool, and my daughter is doing "Homesteading Skills" as one of her subjects this year. We are just about to launch into studying bread baking, so this will be fabulous! Thanks!

Thanks katie! I may post on bread success tips, bu...

2011-02-02T09:14:02.304-05:00

Thanks katie! I may post on bread success tips, but here are a couple of things: Mix or knead sufficiently (use windowpane test). For naturally-leavened breads, make sure your starter is extremely active! See my posts for examples. If you aren't sure, make your bread in stages: add 1/3 of the flour and water to the starter, wait an hour. Then another third, wait two hours. Then the last third, wait two hours. This will help increase the performance of a less-active starter. I have some posts on levain and boule, but can post a basic sourdough bread recipe, will do. Regards, Sue

Sue, I just discovered your blog and am loving it!...

2011-02-01T21:19:57.795-05:00

Sue, I just discovered your blog and am loving it! I just started making cheese very recently and started my first sourdough starter about a month ago. My bread results were ok, nothing near great though. I've had trouble sourcing a great sourdough bread recipe using a natural starter. If you have one I'd love to give it a shot?!

Thank you Sue!

2011-01-31T21:36:01.811-05:00

Thank you Sue!

Thank you @Svet, @Jennifurla and @kathie! Kathi...

2011-01-29T20:35:29.090-05:00

Thank you @Svet, @Jennifurla and @kathie!
Kathie, I believe you can make it work at a lower temp by waiting a bit longer, yes. Remember though, that once you get the starter going and want to bake bread, that lower temperatures favor the most sour of the yeasts. For example, if you retard a formed levain loaf overnight in the refrigerator and bake it the next morning, it will be really too sour. That is, long cool rises will result in more sour bread... Cheers, Sue

Thanks for this starter recipe. I live in an old ...

2011-01-29T15:40:38.263-05:00

Thanks for this starter recipe. I live in an old house in central NY, there really is not a place in my house that is 75-80 degrees for any extended period of time. Can I still make the starter but provide extra time between feedings to allow for slower growth at lower temp? Thanks!

umm wow, I am amazed by every post of yours.

2011-01-21T12:36:04.021-05:00

umm wow, I am amazed by every post of yours.

Wow! Thank you for step-by-step recipe! BR, Svet

2011-01-21T08:07:04.119-05:00

Wow! Thank you for step-by-step recipe!

BR, Svet