All About Sour Dough .

[Frozzie]

Ok thx guys and chookie no hurry it Will be à couple of months before we get settled and prob à bit longer before i get à dehydrator....haha

[Shazzy]

hi just needing some advice of the best way to restart a sluggish starter.  I havent had an oven for the past 5 weeks and finally on Friday it was installed. I have been watching this thread and everyones successes and couldnt wait to try it out. So I very excitedly got out my starter out of Friday night and fed it (I have been feeding it during the 5 weeks but keeping it in the fridge) and left it out overnight. Woke up next morning and it was just like pancake batter.  Have kept it out of the fridge and have tried feeding it again a couple of times (yesterday morning and again last night before I went to bed) and this morning still pancake batter. Have just fed it AGAIN. Is there something else I should be doing or that I am doing wrong. Its a rye starter that I initially got from a class that I did with Yoke. Thanks any advice would be appreciated.

[judydawn]

I like it too DD, are we going to see more name changes or are you happy with this one.   

[KarenH]

Thank you to Katie for you starter, and to Chookie for all your advice!
Here is the loaf I made this morning .....

[Katiej]

Excellent Karen, that's looks great.  I bet it tastes great too!

It was Chookie's starter really, I just baby-sat it for a while 

[fundj&e]

 very nice looking loaf Karen, what do the kids think of it do they like it ?

[achookwoman]

Karen,  looks good.  Congratulations.  Thanks for the photo.
Shazzy,  can't help you with the rye starter,  I have only used white flour starter.  Are you feeding it rye or white flour?   If it is rye,  DD may be able to help.   If you are feeding it white,  then there is something wrong.  Are you keeping it out of the fridge?

[Shazzy]

Karen that loaf looks amazing.
Chookie it is a rye starter.  There a few very little bubbles appearing so hopefully it is starting to wake up! I have had it out of the fridge since Friday night.  Thanks anyway. Will continue to perservere and if it doesnt work may try to get a white starter going.

[judydawn]

Success first time Karen, well done.

[achookwoman]

Shazzy,  a few little bubbles,  this is good.  Give it a good stir when you feed it.  I leave mine on the bench and stir each time I pass.

[Shazzy]

Thanks Chookie - I thought I couldnt stir it again until I fed it or used it incase I interuped the process.  Ive just gone and given it a good stir - hopefully that will help. Will feed it again tonight before I go to bed.

[achookwoman]

Well done.

[Aussie Brenda]

Cookie,I was wondering if you use the Lauke bread mix to feed your starter, I am nearly out of Wallaby flour and bought 10 kgs  of mix forgetting I have to feed the starter.  I'm not sure about the salt in the mix.

[Bonsai]

Hmmm that is a good thought  - I use plain rye flour but if you're using laucke premix then the starter is getting a little bit of sugar as well.......     My rye starter seems to get stronger the longer I have it. It lives in the fridge and came out fighting after 2 weeks without warmth. Bubbled a lot as it got to room temp and went mad after feed of 100g rye flour and 150g water.  Still slow to rise but makes a lovely loaf following chookie's instructions.

[achookwoman]

Cookie,I was wondering if you use the Lauke bread mix to feed your starter, I am nearly out of Wallaby flour and bought 10 kgs  of mix forgetting I have to feed the starter.  I'm not sure about the salt in the mix.

AB,  this is what I use all the time.  No problems.

Bansai,  this is what I also find.  The longer you have it the stronger it gets.   Also the Flavour improves.   Even the reconstituted was ready in 2 days.