Comments on: Reviving a Dried & Live Sourdough Starter

By: Breadtopia

Breadtopia — Fri, 06 Nov 2009 13:02:26 +0000

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

Breadtopia — Thu, 05 Nov 2009 03:55:47 +0000

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

Amy — Mon, 02 Nov 2009 15:50:22 +0000

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

tammy — Mon, 26 Oct 2009 23:17:22 +0000

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

Scooter — Sat, 12 Sep 2009 22:20:22 +0000

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

Breadtopia — Fri, 17 Apr 2009 03:44:16 +0000

Hi Perley. It’s better to use unbleached unbromated wheat flour.

By: perley rogich

perley rogich — Fri, 17 Apr 2009 03:40:39 +0000

can i use bleached weate flower to make a starter thanks.

By: Breadtopia

Breadtopia — Thu, 19 Mar 2009 14:13:16 +0000

Hi Loraleigh,

I’m not an expert either but I’d say the same as Dave as far as reviving your starts goes. Once it’s fully resuscitated and healthy, then start feeding it whole wheat flour if you want a whole wheat starter.

What you describe doesn’t sound good. You might want to take a very small amount of what you have and start feeding it with white flour and toss the rest. If your starter is going to work at all, then that little bit will work to get it going again.

By: Dave Womack

Dave Womack — Thu, 19 Mar 2009 13:50:10 +0000

Loraleigh,
I’m not an expert, but I think you’ll have better luck using all purpose or bread flour (white) to revive a starter. WW flour has some extra critters in it that conflicts with the good stuff in sourdough starter. There should be noticeable bubbling going on within a couple of days.
Good luck

By: Loraleigh

Loraleigh — Thu, 19 Mar 2009 02:16:24 +0000

Hi, I was given some dried starter from a friend, no instructions, and I think it was a store bought starter. I revived the starter using whole wheat flour it has been two days and now there is a blackish/grey liquid on top and maybe some blackish bits inside? I don’t know it’s hard to tell. Is this ok? It doesn’t smell bad just sour/yeasty. I have been feeding 1/2 cup WW flour and water everyday. Can you give me any pointers? Thanks