The sourdough Starter Thread

[Bren In Pots]

CG here’s a link to the recipe I’ve used in the past.

https://www.weekendbakery.com/posts/...ourdough-pita/

I’ve also made the Naan breads in the link at the bottom of the page.

[Peanut]

I have finally taken the plunge and made my sourdough starter.
I did a mix of strong white flour and rye 25g of each with a guesstimated amount of tepid water to make a thickish floury substance, soft enough to be able to mix easily with a spatula, I think or rather hope, its about right.
My problem is going to be my unheated house, so, I have put my jar of starter in 3 little bubbewrap bags, and finally a thermal sock this has then been tied it to the back of the wifi router which is the only thing that gives out a tiny bit of heat!

I'm not holding out much hope of anything happening due to the very low temps, but I had the flour and was getting fed up looking at it

Any advice would be most welcome

[Bren In Pots]

Peaunt like you say you already have the flour so in your position I'd also be giving it a go.

Have a look at this site lots of tips on keeping your starter warm.

https://thedoughacademy.com/ways-to-...-starter-warm/

hope this helps.

[Peanut]

Bren In Pots I'm glad you'd give it a go too, that's given me some hope! Thanks for the link, I shall have a read

[Peanut]

It's alive!

I am following Tim Spector's starter recipe/instructions. I'm on day 3 and today when I opened him up, I had a few bubbles! I had to discard half the mixture, (Tim said so), then add more flour and water and I do the same again tomorrow.
So my jar of starter in 3 bubble wrap bags, all pushed into a thermal sock and sat on top of my wifi router, with a plastic bag over the whole lot is creating enough warmth to bring my starter to life.

Words cannot describe my excitement!

[Bren In Pots]

It’s a good feeling isn’t it

Mines coming up to its 14th birthday in January, it was close a few times during Covid when flour wasn’t always available.

[Nicos]

Have you given it a name Bren…after all that caring and nurturing it deserves one!
14 years is amazing!…well done!

[Peanut]

14yrs, that's amazing!
It is strange how attached and invested I feel about this little jar of magic bubbles

[Bren In Pots]

I don't give names to 'things' but I do think of it as a kind of pet that needs looking after.

[Peanut]

I have named mine Bertie bubbles, cos he does!

He had his first big feed yesterday day 5. It all seems to be going really well, but I think I am starting to read too much/too many different "how to's* and confusing myself.

Some say once after a week if it's looking bubbly then you can start to use it for bread, others keep feeding daily or twice daily for 10-14days.

So I am a bit confused as to when to stop feeding him and start using him. Then I think I pop him in the fridge and only feed once a week?

There is only me so I won't be making more than one loaf a week.

I can't wait to see how he looks today! Roll on 16.00hrs

[Bren In Pots]

Peanut if it helps looking at the start of this thread I started mine on the 23rd and made my first loaf on the 30th.

If I'm not baking I leave my starter in the fridge feeding every Sunday. This morning I made sourdough pikelets with the discards.

[Peanut]

That's perfect, thank you Bren In Pots sourdough pikelets sound utterly delicious!

[Peanut]

Bertie bubbles, day 6. I transferred him yesterday from my 300g starter jar to a 1pint jar as I was a bit worried there wouldn't be enough room in it. I don't think you're meant to do that but hey, he's still alive so I don't think it did any harm, if anything I like to think it would have added new microbes!

Here's a couple of pics of him. I feel like a proud mother!

[Nicos]

Gosh…that looks amazing!…I bet Bertie smells lovely too!

[Peanut]

Thanks Nicos, He does! Yesterday I thought he was a bit vinegary, but today that has changed and he's now yeasty and yummy smelling!