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#1
06-16-2021, 04:14 PM
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Sourdough Starter
Decided to try my hand at some sourdough bread again.
This is the starter I will be using.  This shows it after the second feeding. No added yeast, just what is available naturally. The level was at the rubberband prior to the feeding. A few more days of feeding and it should be ready for use.
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~Doug~ AC010505 EAMUS CATULI! Audere est Facere THFC 19**-20** R.I.P. it up, Tear it up, Have a Ball 
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#4
06-17-2021, 05:51 AM
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Still feeding and maturing the starter.
I posted some wrong information in the first post. The rubber band was actually at the level after the feeding and prior to any more activity. The level shown in the picture was a few hours after the feeding. The natural yeast is quite vigorous.  I am feeding the starter with a combination of bread flour and whole wheat pastry flour plus distilled water.
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~Doug~ AC010505 EAMUS CATULI! Audere est Facere THFC 19**-20** R.I.P. it up, Tear it up, Have a Ball
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#5
06-17-2021, 07:22 AM
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What do you call the lid? I wouldn't know what to look for to get one. I assume it lets things vent. I actually hadn't done this since I was in my teens, and we didn't have one of them new-fangled things back then
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A fine is a tax when you do wrong. A tax is a fine when you do well.
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#6
06-17-2021, 07:47 AM
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VK, the lid is called a Silicone Waterless Airlock Fermentation Lid.
86mm for wide mouth mason jars. There are also 70mm available for regular mouth jars. It seems to work good. I have used a regular lid and some cheesecloth before. I like this lid better. Ebay is one source. Silicone Waterless Airlock Fermentation Lids
__________________
~Doug~ AC010505 EAMUS CATULI! Audere est Facere THFC 19**-20** R.I.P. it up, Tear it up, Have a Ball
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#7
06-17-2021, 09:08 AM
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Thank you. We did the cheesecloth when I was much younger
__________________
A fine is a tax when you do wrong. A tax is a fine when you do well.
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#8
06-17-2021, 01:41 PM
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So exactly how do you start it?... (just curious)
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Replicating Excellence-> https://ecardmodels.com/vendors/replicating-excellence
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#9
06-17-2021, 02:08 PM
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FRD, you weigh equal amounts of flour and filtererd or distilled water and put them in a jar or some other container. Use glass or plastic, not metal. I started with 60 grams of flour and 60 grams of water. It is best if you weigh them. Stir them together until no dry flour is showing, put a lid loosely on the jar and set it in a warm place. Next day repeat the flour and water treatment. Do that for at least 5 days. I used a combination of bread flour and whole wheat pastry flour. You can use all purpose flour too if that is all you have available.
After the second or third day the natural yeast should be working and you should see bubbles and an increase in volume. At some point you might have to dump some of the mixture out because you want to go for at least 5 days and the volume increase might overwhelm your jar. It could take a few tries to get the process going.
__________________
~Doug~ AC010505 EAMUS CATULI! Audere est Facere THFC 19**-20** R.I.P. it up, Tear it up, Have a Ball
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#10
06-17-2021, 02:08 PM
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It looks scary. Are you sure this is going to turn into bread?
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Give me a pigfoot and a bottle of beer. On Flickr: https://www.flickr.com/photos/153077...57692694097642
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