Comments on: Managing Your Sourdough Starter http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 10 Feb 2012 20:36:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Stan http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-110791 Stan Fri, 10 Feb 2012 17:16:09 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-110791 Since I didn't hear back from anyone, I did little experiment: Besides loving sour dough I also make my own wine. So, I decided to add very little pinch of wine yeast nutrient to my starter. I was shocked by the difference! After only couple of hours my starter almost tripled in its volume. Now, I only hope it will not alter the taste of my bread. Since I didn’t hear back from anyone, I did little experiment:
Besides loving sour dough I also make my own wine.
So, I decided to add very little pinch of wine yeast nutrient to my starter.
I was shocked by the difference!
After only couple of hours my starter almost tripled in its volume.
Now, I only hope it will not alter the taste of my bread.

]]> By: Jennifer http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-110762 Jennifer Fri, 10 Feb 2012 14:25:56 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-110762 I love your site! It's so fun and helpful and easy to follow! I love your site! It’s so fun and helpful and easy to follow!

]]> By: stan http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-110271 stan Wed, 08 Feb 2012 03:48:59 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-110271 I used to live in eastern Washington and didn't e/periance any problems with my starter. Now, I live in town at 7200 feet elevation. I noticed my starter is not even remotely as active as it used to be. Have to say, it smells nice and sour and my breads are tasting good but at same time bread baked here is much denser then in the past. Does anyone has any experiance baking sourdough at this elevation? Any words of advise will be greatly appriciated. Thanks in advance. I used to live in eastern Washington and didn’t e/periance any problems with my starter. Now, I live in town at 7200 feet elevation. I noticed my starter is not even remotely as active as it used to be. Have to say, it smells nice and sour and my breads are tasting good but at same time bread baked here is much denser then in the past. Does anyone has any experiance baking sourdough at this elevation? Any words of advise will be greatly appriciated. Thanks in advance.

]]> By: Stu Borken http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-109977 Stu Borken Mon, 06 Feb 2012 17:47:16 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-109977 I did not feed my starter for about 6 days and kept it on the kitchen counter. When I looked at it and smelled it, there was this rose color to the hootch and the odor had an unpleasant edge to it. I think Serracia got into it so I pitched it and ordered a dry starter from you and will start anew and I have learned my lesson. I did not feed my starter for about 6 days and kept it on the kitchen counter. When I looked at it and smelled it, there was this rose color to the hootch and the odor had an unpleasant edge to it. I think Serracia got into it so I pitched it and ordered a dry starter from you and will start anew and I have learned my lesson.

]]> By: Breadtopia http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-109972 Breadtopia Mon, 06 Feb 2012 17:05:49 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-109972 Hi Michael, No it's not necessary to bring starter to room temp to feed or use it. Generally, no need to use distilled water. And non chlorinated water is better than chlorinated water. Hi Michael,

No it’s not necessary to bring starter to room temp to feed or use it. Generally, no need to use distilled water. And non chlorinated water is better than chlorinated water.

]]> By: Michael http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-109951 Michael Mon, 06 Feb 2012 15:00:43 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-109951 Maybe this is covered elsewhere. When maintaining starter is it necessary to bring it to room temperature before feeding every week and before using and if so how long before feeding or using? Also if reviving after neglect is it necessary to bring it to room temp? Is distilled water or nonchlorinated spring water better? Thanks for any help. Maybe this is covered elsewhere. When maintaining starter is it necessary to bring it to room temperature before feeding every week and before using and if so how long before feeding or using? Also if reviving after neglect is it necessary to bring it to room temp? Is distilled water or nonchlorinated spring water better? Thanks for any help.

]]> By: Charlie http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-109137 Charlie Fri, 03 Feb 2012 02:40:57 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-109137 Quick question, what make the bread particularly sour. Just made a loaf of Whole Wheat bread, with wheat berrys, and it was really sour. The issue was the bread didn't rise correctly, slow and spread out rather than up, but it was sour, on the positive side dogs though it was great. So anyway, is the starter gone bad or was it not done correctly. Appreciate any feed back. Quick question, what make the bread particularly sour. Just made a loaf of Whole Wheat bread, with wheat berrys, and it was really sour. The issue was the bread didn’t rise correctly, slow and spread out rather than up, but it was sour, on the positive side dogs though it was great.
So anyway, is the starter gone bad or was it not done correctly.

Appreciate any feed back.

]]> By: kim http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-108730 kim Wed, 01 Feb 2012 16:03:43 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-108730 Cheers. I'm really happy with it. Cheers. I’m really happy with it.

]]> By: Breadtopia http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-108716 Breadtopia Wed, 01 Feb 2012 15:04:39 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-108716 Fantastic crust. Fantastic crust.

]]> By: kim http://www.breadtopia.com/sourdough-starter-management/comment-page-15/#comment-108704 kim Wed, 01 Feb 2012 14:32:39 +0000 http://www.breadtopia.com/sourdough-starter-management/#comment-108704 Thanks so much! I'll do both, just to see how it all works. And I can't resist posting a pic of my latest loaf, since you offer the chance. This one came out of the oven last night. :) Thanks so much! I’ll do both, just to see how it all works.
And I can’t resist posting a pic of my latest loaf, since you offer the chance. This one came out of the oven last night. :)

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