Reconstituted CHEROKEE SOUR DOUGH STARTER

[Katiej]

Chookie what does overdeveloped mean? I think mine looked like that when I made my "crumpet" bread last weekend.

[achookwoman]

C,  the starter is 1/2 water and 1/2 flour.  I think I would leave the flour at 250g , and 100g of starter. You might have to adjust the water.  tip in 200g of water ,  knead for 1 min,  stick your finger in the hole and it should be soft and sticky.  If not add more water until it feel soft.  This process will quieten down the starter as it will have to work harder.  It therefore may not rise as much over night. Just continue with instructions.  
You can't do any harm,  just waste a bit of flour and water.  You will gain a lot of experience.  It usually takes 3/4 goes to get a good loaf.  
I will be out of contact tomorrow in town,  however there are other Forum members who are now well experienced, so if in trouble ask for help,

[courton]

Thank you so much chookie! I have been waiting to get your sage advice. You are right. Try, try and try again if it does not work out! 

[achookwoman]

Chookie what does overdeveloped mean? I think mine looked like that when I made my "crumpet" bread last weekend.

Yes that is right Katie.  The yeast in the starter has consumed all the gluten in the flour,  the bubbles are the resulting carbon di oxide.The only way I know to calm it down is to feed it plenty of flour.  I think this is why some people throw out 1/2 their starter,  each time, before they feed it .  While you are building up your starter,  you just need to feed it.  It is still alive,  in fact very healthy.

It is very difficult to kill.  Heat will do this.  

[Katiej]

Thanks Chookie.  You are a wealth of knowledge 
It's great learning all this info.

I'm going to try again on the weekend to make to make a loaf.  I'm looking forward to it.

[achookwoman]

Katie ,  your starter is not the reconstituted one, .  Follow the recipe for the fridge over night.

[Katiej]

That's the recipe I did Chookie, the overnight fridge recipe.

I'n going to try the recipe Judy did last weekend and had such great success with. I'm sure with practice and more understanding I'll get an ok loaf.

[courton]

Here is the dough. Dough had doubled overnight and had a lot of bubbles ( hopefully not too much like last time). Beautifully elastic to deal with. Let's hope it works!

[cookie1]

That looks lovely.

[courton]

Ta Da!! Here it is! I took it out of the oven and rushed off to my book club meeting. Nearly half had been eaten by DH and DD by the time I came back! Yep! It's a winner. Thanks so much for guiding me through it chookie. I have placed the remaining starter in the fridge , which if I understand you right, I feed it once a week until I am ready to use again. Do I take it out of the fridge,let it come down to room temp and use the same ratio as this one?

[achookwoman]

Congratulations Courton.  This looks magnificent.  I hope those piggies left enough for you.
You need to feed the starter when you removed enough to make this loaf.  If not, take it out and feed it.
You are right in that you leave it in the fridge for a week and then feed it again. 
Yes , just follow the same process. 

[courton]

Chookie, in my excitement over the success of the bread I forgot to feed it before putting it in the fridge. Is it too late to take it out and feed it this morning?

[achookwoman]

Chookie, in my excitement over the success of the bread I forgot to feed it before putting it in the fridge. Is it too late to take it out and feed it this morning?

No,  take it out and feed it.  Should be OK.

[courton]

Thank you.

[courton]

Ps. I dreamt about my sour dough bread!!! Yeah, really!!!!!