Reconstituted CHEROKEE SOUR DOUGH STARTER

[achookwoman]

Courton,  if you sterilised your jar it shouldn't go off.

Uni, my pleasure.

[courton]

Chookie, I sterilised it in the dishwasher because my last jar shattered when I poured boiling water into it to sterilise it! Hope this is ok!

[achookwoman]

Cho

Chookie, I sterilised it in the dishwasher because my last jar shattered when I poured boiling water into it to sterilise it! Hope this is ok!

Should be OK as long as there is no residue soap powder in jar.

[fundj&e]

sourdough fruit loaf

[achookwoman]

Uni,  how much fruit did you put in to how much mixture.

[cookie1]

Looks lovely Uni.  Did you put in any spices?

[Brumington]

Can I ask is the Cherokee starter the same as the one started in the 'all about sourdough' thread? Will I achieve such great results making that starter? Has anyone tried to make a starter using pineapple juice? I've heard it can be quite successful. I tried to make a sourdough starter before but was disappointed with my resulting bread. Would love to achieve better results with the right help. TIA

[fundj&e]

Uni,  how much fruit did you put in to how much mixture.

2 handsfull of mixed dried fruit and spices to the mixture

[achookwoman]

Brumington,  You can use all sorts of things to assist in growing a starter,  raisins and potato are often used.  Once you have your starter you need to maintain it.   The bread you make depends not so much on the starter but a large number of variables.  These include,  flour,  climate and most of all your patients and willingness to persist and experiment. 

All the bread I make is with the Cherokee starter.  This is the one I grew out of just flour and water,  15 years ago. 

Yes I can make a loaf fairly consistently like the ones in my photos,  but so can many other members of this Forum ,  who have just started to make sour Dough.     It is necessary to have made a good loaf of  yeast bread before you embark on the Sour Dough journey, 

[Brumington]

Thank you for your detailed reply achookwoman. I have, since trying the sourdough, become much more successful at a yeast bread. I think you've just given me the nudge I needed to get the starter going again to see how i go with the sourdough again. Thank you!

[courton]

Chookie', your starter dough is bubbling along nicely. Plan to feed it today and may have enough for bread making. But do I have to do it immediately. Is the starter something I can have in the fridge and make it when I want to?

[achookwoman]

Chookie', your starter dough is bubbling along nicely. Plan to feed it today and may have enough for bread making. But do I have to do it immediately. Is the starter something I can have in the fridge and make it when I want to?

Sounds good.  When you remove what you need to make your loaf,  feed it,  let it sit on the bench for a couple of hours and then refrigerate.  It will be OK in the fridge for a week, then take it out and feed it again,  make bread or pop back in fridge.  Have fun.

[courton]

Chookie, is this ready for me to make into bread?

[achookwoman]

C,  it looks a bit over developed.  Try it but you might find that it is a bit crumpet like,  This is the problem that DD had,  and I had with the first one I tried to cook in the bread Maker.  Try cutting the amount of starter in the recipe to 1/2. At least you know it is very alive.

[courton]

So if I reduce the starter to half, Do I increase bakers flour by 100 gm?