Preface | Getting Started | Keep it Going | Updates

Recent News
This update is a little late in coming, but never the less here is the recent news on my sourdough starter. I decided i finally had time to try baking a sourdough loaf. It turns out that even though you can let the starter go, it will eventually weaken. I just couldn't get the sponge to proof the way it needed to. A couple hours in a nice warm place resulted in almost no activity at all. Lesson learned....if your going to keep a sourdough starter make sure you feed it regularly or bake with it often enough to keep it refreshed! The next step was to try and rejuvenate my weak starter, a little feeding, a little warm water, then some cozy time in a draft free warm place for 24 hours. Ok....so maybe the starter wasn't the right bacteria from the get go. The next day there was no foam and very little bubbles, so in the trash it went. I'm not quite sure where i went wrong, the starter in the beginning was so active it bubbled over the large bowl i created it in.

So I tried making a starter again from scratch. This time I read a tip that suggested rye flour had a better chance because it contained more wild yeasts. This was an understatement, after a few days I had a great smelling starter. Quite different from my first attempt and definitely smelled the proper sour. Once the starter had been active for a few days it became moldy, and I'm not quite sure what happened. It was very obvious the proper bacteria had gained a foothold, but somewhere along the way mold spores gained control and ruined the starter.

Stay tuned for a third attempt, i think the AP flour was the problem in the first starter. We'll try it using bread flour again and feed with only bread flour.