Comments on: Making A Sourdough Starter

By: Safra-Knit :: Sourdough :: June :: 2009

Safra-Knit :: Sourdough :: June :: 2009 — Thu, 18 Jun 2009 05:46:40 +0000

[...] Mom in Israel tweeted (that is something you do on Twitter) about making sourdough starter, so I decided to come along for the ride. I had not idea how interesting it would be! [...]

By: mominisrael

mominisrael — Wed, 17 Jun 2009 03:55:11 +0000

Hi, LB. It’s great with chumus.

By: LB

LB — Wed, 17 Jun 2009 03:16:02 +0000

Sounds great – now I just have to get around to actually doing it one of these days… I hope.

By: Here in HP, a Highland Park, New Jersey blog » SourDough and Hummus

Here in HP, a Highland Park, New Jersey blog » SourDough and Hummus — Tue, 16 Jun 2009 09:18:50 +0000

[...] than sourdough bread topped with homemade hummus? To learn how to make sourdough starter, visit Mother in Israel’s post. And to find out more about hummus and what makes an authentic chickpea dip (as opposed to some [...]

By: mominisrael

mominisrael — Wed, 20 May 2009 08:39:39 +0000

Mimi, thanks for consulting on Yonit’s problem.
Someone asked whether it’s harder to use than commercial yeast. I don’t think so, it’s just different. I have muffins and oatmeal bread baking now! Yum.

By: Mimi

Mimi — Wed, 20 May 2009 08:22:28 +0000

Yonit,

Your sourdough does need feeding again. As long as you see bubbles and tracks inside the mass of the starter (and to see this you need a glass jar or Pyrex measuring cup), the yeast are working and hungry.

Just like commercial yeast, wild yeasts need to feed, reproduce, excrete enzymes, and eventually die. So to keep a healthy yeast population going, you need to feed it with fresh flour, water, and oxygen. So feed and mix. You’ll probably see a light froth coming up in a few hours, especially in this hot weather.

By: Yonit

Yonit — Wed, 20 May 2009 05:07:18 +0000

Ok, so I thought it was bubbly a few days ago so I started feeding it, then I didn’t see more bubbles so I went back to mixing and not feeding. And now it’s thin with no bubbles to be seen. Is there a chance to rescue it?

By: Mimi

Mimi — Tue, 19 May 2009 16:24:50 +0000

MiI, I’m honored by your post. Thank you! And enjoy your sourdough baking! I never posted a tutorial for starting a starter because I just didn’t have the patience for it – I’m glad you’re doing it, and doing it so well.

Abbi, it’s true, sourdough is a bit of a commitment. But (for me at least) the dynamics of working with living, local yeast is half the fun. Apart from that, sourdough is noticeably easier to digest and metabolize than bread raised with commercial yeast. I use both, but have a special fondness for anything sourdough.

By: mominisrael

mominisrael — Mon, 18 May 2009 07:11:35 +0000

I-D, I’m sure we’ll read about it if you do.
ON, keep us posted.
Safranit, yes. Feeding it makes it more active and bubbly.

By: Safranit

Safranit — Mon, 18 May 2009 07:08:58 +0000

Do I feed even when it isn’t very bubbly? I’m not so bubbly here…