Comments on: Reviving a Dried & Live Sourdough Starter http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 20:48:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: DGAllen http://www.breadtopia.com/starter_instructions/#comment-39282 DGAllen Fri, 20 Nov 2009 16:39:56 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-39282 Hi. I received my live starter UPS 3 day select yesterday. I revived it last night and by this morning it had already gotten very bubbly and doubled in size! I fed it again this morning based on Breadtopia's reccomendation since it was already active. I can't wait to make my first loaf. Hi. I received my live starter UPS 3 day select yesterday. I revived it last night and by this morning it had already gotten very bubbly and doubled in size! I fed it again this morning based on Breadtopia’s reccomendation since it was already active. I can’t wait to make my first loaf.

]]> By: tammy http://www.breadtopia.com/starter_instructions/#comment-39133 tammy Mon, 16 Nov 2009 22:59:47 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-39133 Well, I tried the sugar and it did accelerate the rise. It also added alittle sweetness to the bread. I got rave reviews from friends . I think that it just made a better bread. Thanks for all the help. Well, I tried the sugar and it did accelerate the rise. It also added alittle sweetness to the bread. I got rave reviews from friends . I think that it just made a better bread. Thanks for all the help.

]]> By: Breadtopia http://www.breadtopia.com/starter_instructions/#comment-38977 Breadtopia Thu, 12 Nov 2009 21:00:15 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-38977 If anything, a little sugar aught to help the rise as it's food for the starter. It may actually accelerate the rise so be a little more alert to possibly popping it in the oven sooner than otherwise. If anything, a little sugar aught to help the rise as it’s food for the starter. It may actually accelerate the rise so be a little more alert to possibly popping it in the oven sooner than otherwise.

]]> By: tammy http://www.breadtopia.com/starter_instructions/#comment-38931 tammy Tue, 10 Nov 2009 23:07:25 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-38931 Yes, using sourdough starter to make a loaf of bread ideal for sandwiches. I was also wondering if I used alittle sugar in the dough to sweeten it would cause the bread to not rise? Thanks for letting me pick your brain so to speak. Yes, using sourdough starter to make a loaf of bread ideal for sandwiches. I was also wondering if I used alittle sugar in the dough to sweeten it would cause the bread to not rise? Thanks for letting me pick your brain so to speak.

]]> By: Breadtopia http://www.breadtopia.com/starter_instructions/#comment-38850 Breadtopia Fri, 06 Nov 2009 13:02:26 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-38850 Hi <b>Tammy</b>, Sorry for the delay. Missed your post until now. Either type of flour is fine. In fact just about any type of flour at all is fine. Using metal utensils will absolutely not cause any problems. I would just avoid long term storage of starter in a metal container as the acid in the starter may eventually react with the metal. Is a sourdough pan bread just sourdough bread baked in a pan or does it refer to something else in particular? Hi Tammy,

Sorry for the delay. Missed your post until now.

Either type of flour is fine. In fact just about any type of flour at all is fine.

Using metal utensils will absolutely not cause any problems. I would just avoid long term storage of starter in a metal container as the acid in the starter may eventually react with the metal.

Is a sourdough pan bread just sourdough bread baked in a pan or does it refer to something else in particular?

]]> By: Breadtopia http://www.breadtopia.com/starter_instructions/#comment-38820 Breadtopia Thu, 05 Nov 2009 03:55:47 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-38820 Hi Amy, Baking will kill anything potentially harmful although I've never heard of anyone adversely effected by grungy starter. On the other hand feeding multiple times is usually the formula for freshening up the starter and doubling is a good sign, so I don't know why the lingering Pine Sol taste. Someone else mentioned soap in reference to their starter a while back. Interesting. Hi Amy,

Baking will kill anything potentially harmful although I’ve never heard of anyone adversely effected by grungy starter. On the other hand feeding multiple times is usually the formula for freshening up the starter and doubling is a good sign, so I don’t know why the lingering Pine Sol taste. Someone else mentioned soap in reference to their starter a while back. Interesting.

]]> By: Amy http://www.breadtopia.com/starter_instructions/#comment-38770 Amy Mon, 02 Nov 2009 15:50:22 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-38770 Hi Eric, I have been baking with my sourdough starter for almost a year now with generally great results. I'm not the most diligent starter tender but in the past I have been able to bring it back or perk it up without a problem. I recently made a loaf after leaving my starter unattended in the fridge for 3-4 weeks. Although I fed it multiple times before baking, the bread tasted a bit like soap. I've tried again to resuscitate my starter by tossing most of it and using a small amount to grown a new one. This newer starter still smells a bit like alcohol but is bubbling and doubling in size. Is it safe to bake with? Could tap water be causing the funky smell and taste? I don't want to toss my starter if it is healthy but I don't want to waste good flour and bread baking loaves that taste like Pine Sol. Thanks for your help, Amy Hi Eric,

I have been baking with my sourdough starter for almost a year now with generally great results. I’m not the most diligent starter tender but in the past I have been able to bring it back or perk it up without a problem. I recently made a loaf after leaving my starter unattended in the fridge for 3-4 weeks. Although I fed it multiple times before baking, the bread tasted a bit like soap. I’ve tried again to resuscitate my starter by tossing most of it and using a small amount to grown a new one. This newer starter still smells a bit like alcohol but is bubbling and doubling in size. Is it safe to bake with? Could tap water be causing the funky smell and taste? I don’t want to toss my starter if it is healthy but I don’t want to waste good flour and bread baking loaves that taste like Pine Sol.

Thanks for your help,
Amy

]]> By: tammy http://www.breadtopia.com/starter_instructions/#comment-38595 tammy Mon, 26 Oct 2009 23:17:22 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-38595 I am just starting all of this. So everything is very new to me. I am alittle confused. I think. My questions are; 1. I am reviving dried starter with bread flour instead of AP flour and I fed it after 12 hours with bread flour. Is this okay or do I need to start all over with AP flour? Mind you that I just found this site and all the videos are very helpful. I have the Carl Griffith's SD starter. The C G's broshure says not to use metal , but I see you in the video using metal wisk. 2. Will using metal harm the starter? 3. Will you be making a video of how to make a sourdough pan bread? I am just starting all of this. So everything is very new to me. I am alittle confused. I think. My questions are;
1. I am reviving dried starter with bread flour instead of AP flour and I fed it after 12 hours with bread flour. Is this okay or do I need to start all over with AP flour?
Mind you that I just found this site and all the videos are very helpful. I have the Carl Griffith’s SD starter. The C G’s broshure says not to use metal , but I see you in the video using metal wisk.
2. Will using metal harm the starter?
3. Will you be making a video of how to make a sourdough pan bread?

]]> By: Scooter http://www.breadtopia.com/starter_instructions/#comment-37667 Scooter Sat, 12 Sep 2009 22:20:22 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-37667 High Altitude Update for NKSD. I haven't written for a while and wanted to let you know that the reason my bread was not turning out well was because I had it set at the 100 degree proof setting on my oven for the 18 hour rise. This is too warm. I discovered this when visiting a friend who actually used "room temperature". I now let it rise for 18 hours inside the oven with just the light on. (My home is very well insulated and doesn't get over 65 degrees). For the second rise in the proofing basket I use the 100 degree proof setting. Works like a charm! oh, and no need to add any yeast, the starter is all that it takes. High Altitude Update for NKSD. I haven’t written for a while and wanted to let you know that the reason my bread was not turning out well was because I had it set at the 100 degree proof setting on my oven for the 18 hour rise. This is too warm. I discovered this when visiting a friend who actually used “room temperature”. I now let it rise for 18 hours inside the oven with just the light on. (My home is very well insulated and doesn’t get over 65 degrees). For the second rise in the proofing basket I use the 100 degree proof setting. Works like a charm! oh, and no need to add any yeast, the starter is all that it takes.

]]> By: Breadtopia http://www.breadtopia.com/starter_instructions/#comment-34940 Breadtopia Fri, 17 Apr 2009 03:44:16 +0000 http://www.breadtopia.com/reviving-a-dried-sourdough-starter/#comment-34940 Hi Perley. It's better to use unbleached unbromated wheat flour. Hi Perley. It’s better to use unbleached unbromated wheat flour.

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