Trouble with sourdough starter
Posted: 14 April 2011 12:36 PM   [ Ignore ]
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Hey gang!  I took the plunge and started a starter.  Except it won’t start.  Day 1 and 2 I had a ton of activity and since then I can’t get it to rise past 16 ozs.  I’ve tried using bottled spring water and city water that’s been left out overnight.  I tried getting some fresher bread flour (King Arthur).  Nothing.  It’s been 2 weeks now and I’m ready to scrap it and start over but wanted to check with ya’ll to see if you had any advice.

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Posted: 14 April 2011 08:07 PM   [ Ignore ]   [ # 1 ]
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The final rise before it’s considered truly active is supposed to be 3-4 times the original amount, according to the Bread Bible.

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Posted: 15 April 2011 12:22 AM   [ Ignore ]   [ # 2 ]
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I too have tried the grape method detailed by Nancy Silverton in the Master Chefs w/ Julia book. Note: use ORGANIC grapes- it’s the white substance(mold I think) where the grape and stem meet that give you the yeast action. It will work. I have never tried the simple ‘wild’ yeast method. Nancy gives thorough instructions for the organic grape method.

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kyle

http://www.adventuresingoodfood.com

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Posted: 16 April 2011 03:05 PM   [ Ignore ]   [ # 3 ]
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Our thermostat is set to 69 during the day and goes down to 64 at night right now.  Should I put it in a warm oven?

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