Monday, November 1, 2010

My starter stopped...

Do you love sourdough bread?

I do.

I want to make some...totally from scratch.

Did an internet search and found directions that said it was super simple.

You practically could not fail.

It is nearly impossible to kill the starter.

That is assuming your starter starts....

And assuming I am not involved.

Sounds easy enough:  mix 1 cup of all purpose flour and 1 cup warm water in a wide mouth (non metallic) container and let it sit on your counter. 

The next day, you remove 1/2 of the mixture and add back 1/2 cup flour and 1/2 cup warm water, mixing well. 

It is necessary to "feed" the starter daily until you get sorta frothy bubbles throughout the mixture.  There may be an accumulation of liquid on top called "hooch", which automatically causes me to start singing "Hooch" by Everything.  This liquid can just be stirred back in. 

This was Day 2 last week.  You can see the layer of liquid on top.   Each day I seemed to have quite a bit of liquid, guess that makes me a Hoochie Mama!

But, sadly, it did not ever get bubbly.  I killed my starter!!  Ideally, it should be kept in a 70-80 degree environment while growing.  Hmmm, that might be the problem.  For the last nearly 2 months we have had the heater/air turned off and doors/windows open.  Most mornings it has been around 55 to 60 degrees (in the house) when we got up.  The end of last week I broke down and turned the heat on.  Sleeping outside in the cold temps while snuggled under blankets is one thing, but trying to relax inside where it is slightly warmer than a refrigerator just wasn't gonna work for me.

Second round starter is now on my counter, enjoying a warm room, and hopefully growing up a storm.  We will see what the next few days bring. 


  1. Oh no! I'd say it was a non-starter lol! Did you use rye/wheat flour? A quick search turned up that as a cause of problems....

  2. I used plain old all purpose flour. The second go round seems toe going better. My directions suggest that you can "cheat" a little by adding a pinch of yeast but I really wanted to do this the hard way.

  3. It would probably thrive here. Something fermenting on my counter brings all kinds of squeemish out in me. *laughs*

    Hope it works better now you have the heat turned on.



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