Comments on: Managing Your Sourdough Starter

By: Breadtopia

Breadtopia — Wed, 18 Nov 2009 03:47:49 +0000

Sometimes it takes a number of tries before you’re successful. You could use a commonly available flour to start with and then go with your local flour once it’s working.

By: susan

susan — Sun, 15 Nov 2009 18:31:46 +0000

As Loan did, I tried making my first starter, using locally ground whole wheat flour, and it was all bubbly for several days I fed it. Then, when I added more flour and water (maybe almost a cup of each) it stopped bubbling and settled so there is liquid on top and more flour in a bottom level. Is there a way to revive this or do I have to throw it out and start again? My local flour supply is limited and I hate to discard….

By: Breadtopia

Breadtopia — Thu, 12 Nov 2009 20:55:25 +0000

Hi loan. Pretty hard to say from here. Sounds like it may not have ever really gotten off the ground so to speak. Sometimes it just takes more than one attempt or it just takes longer than 3 days to work.

By: loan

loan — Tue, 10 Nov 2009 18:23:29 +0000

It was the first time for me to make a sourdough starter & very successful.After the first 3 days i saw bubbles & i kept feeding. Suddenly the bubble gone,it look like a batter. Please tell me the reason why.Thank you.

By: Breadtopia

Breadtopia — Tue, 10 Nov 2009 01:18:27 +0000

Hi Carla,

For long term storage I do keep my dried starter in an air tight freezer bag in the freezer. But I think it would probably be fine in or out of the freezer for years.

By: Carla

Carla — Tue, 10 Nov 2009 00:42:33 +0000

i watched your videos and really enjoyed them..i noticed when you dried your starter for storage you had left yours sitting around the kitchen and not in the freezer..my question is.. How long would the dried starter last out of the freezer?

By: Breadtopia

Breadtopia — Sun, 08 Nov 2009 16:19:48 +0000

Hi Robert,

You won’t need that much starter since starter is mostly flour. You could start with 3 cups of flour and 3 cups of starter and see if that’s enough. It should be pretty close.

By: Robert j. Lombardo

Robert j. Lombardo — Sat, 07 Nov 2009 14:06:38 +0000

Hello to all
I would like to thank everyone who helped me make my first starter.I was not happy at first,then magic happened. Not to be corney but on the fifth day God created STARTER. As I opened my tubberware l was so happy because it never looked good and to my delight a nice sponge was waiting for me. Wish I could by beer that smelt that good.Anyway I make pizza the old way 1 tsp yeast to 6 cups of flour and get to nice 15 oz balls of dough. Do I need 6 cups of starter?
Thank you
Robert Janet via las vegas

By: Breadtopia

Breadtopia — Mon, 02 Nov 2009 02:56:41 +0000

Hi Liz,

Any flour has the starch that the starter breaks down to the sugars it feeds on. So you’re fine!

By: Liz

Liz — Sun, 01 Nov 2009 00:09:54 +0000

I have got 3 different starters going right now: one type is a rye/wheat starter, one is a kamut starter and I have a whole wheat starter.I was wondering if you had suggestions as to the type of flour to use when you are feeding your starter. I was just feeding them today and only had King Arthur white flour in my cupboard so I used that for all three — will that be OK??