Author Topic: Reconstituted CHEROKEE SOUR DOUGH STARTER (Read 38018 times)

courton · « **Reply #90 on:** November 14, 2012, 12:54:57 am »

Chookie, I have been feeding my starter once a week and leaving it in the fridge. But now when I want to make bread it has gone in strike. I have been feeding it a tablespoon of flour and water and leaving it out on the countertop but it is not waking up! And it smells of acetone? Why is the starter not cooperating. I have been feeding it and leaving it on the countertop for the last 5 days.

achookwoman · « **Reply #91 on:** November 14, 2012, 07:03:49 am »

It should be smelling like beer. Give it one large feed, 1/2 a cup, a good stir, keep it in a warm place. If this doesn't work, chuck it.
When I am keeping mine in the fridge, and feeding it once a week, i leave it out for a day, to start working again, before popping it in the fridge for the next week.

courton · « **Reply #92 on:** November 14, 2012, 08:00:27 am »

Thanks chookie. Will try it and hopefully I can bring it back from the dead.

judydawn · « **Reply #93 on:** March 23, 2013, 08:44:17 am »

Used this method again today as it seems to be the one that works best for me. It's not a high loaf, I don't seem to be able to make them but it's delicious. I find it easier to cut anyway so no complaints.

achookwoman · « **Reply #94 on:** March 23, 2013, 08:59:56 am »

Judy, looks excellent to me. If it is easy for you to cut, then do it that way.

judydawn · « **Reply #95 on:** March 23, 2013, 09:01:22 am »

Chookie I used that wide USA pan with the ridges in the bottom, you've got one of those haven't you?

achookwoman · « **Reply #96 on:** March 23, 2013, 09:12:04 am »

Quote from: judydawn on March 23, 2013, 09:01:22 am

Chookie I used that wide USA pan with the ridges in the bottom, you've got one of those haven't you?

Like the shape of that tin.

Katiej · « **Reply #97 on:** March 23, 2013, 10:39:11 am »

Great looking bread Judy

This is my favourite sourdough recipe and the one I've had the most success with also.
Must make some again soon!

cookie1 · « **Reply #98 on:** March 24, 2013, 11:43:38 am »

It looks tasty Judy. Well done.

Katiej · « **Reply #99 on:** April 28, 2013, 07:21:18 am »

Today I made 6 sour dough mini loaves using this recipe. We had to eat half of one when they came out of the oven, for quality control!

achookwoman · « **Reply #100 on:** April 28, 2013, 09:28:36 am »

Katie, they look great. I totally agree with your form of quality control.

judydawn · « **Reply #101 on:** April 28, 2013, 10:18:23 am »

If I was there Katie, I would have tested the other half for quality control myself

Great job, how long did you cook them?

cookie1 · « **Reply #102 on:** April 28, 2013, 10:26:28 am »

They look lovely. Quality control is very important.

Cornish Cream · « **Reply #103 on:** April 28, 2013, 12:32:41 pm »

Katie the bread looks fabulous

Katiej · « **Reply #104 on:** April 28, 2013, 01:09:10 pm »

Thank you.

Judy I cooked them for 20 minutes in the tin, then I took them out of the tin and returned them to the oven for 10 minutes.

Author Topic: Reconstituted CHEROKEE SOUR DOUGH STARTER (Read 38018 times)

courton

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

achookwoman

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

courton

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

judydawn

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

achookwoman

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

judydawn

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

achookwoman

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

Katiej

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

cookie1

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

Katiej

Re: Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

achookwoman

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

judydawn

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

cookie1

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

Cornish Cream

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER

Katiej

Re: Reconstituted CHEROKEE SOUR DOUGH STARTER