Sourdough starter. Please help

[achookwoman]

Thanks for all that info, Cookie.  I find the white SD starter pretty robust so haven't made a Rye starter. 

shkooter,  the recipe that I posted from the Revolution book has only one rise and is much quicker.  It produces a good loaf.
I also consulted DR. Google about Spelt.  The gluten in the Spelt behaves differently,  with yeast,   to that in wheat flour. You may have to experiment a bit to get a good result.
Yoke's books are great, if you can't make it to her class.
Keep trying.

[shkooter]

A quick update

I had so much white starter this morning I thought I’d start a bit of an experiment and I’ve kept the 100% white (bakers) flour going, as well as my 100% spelt, and I’ve mixed a third starter using 50% spelt and 50% white (bakers) flour.

Here they are at 3pm, after I put them all into new, sterilised jars and fed them at 8:30am



You can see that the 100% white flour starter has doubled, and is actually on its way down now.

The 50% mix has increased by around 25% and the 100% spelt hasn’t only risen a tiny bit, but that's better than nothing.

[achookwoman]

Good,we are all learning with you.

[shkooter]

I've found these resources online
http://www.sourdoughbaker.com.au/index.php/sourdough-starters/starter-essentials/32-starter-recipes/38-making-a-sourdough-starter-from-spelt
and
http://www.sourdoughbaker.com.au/index.php/recipes-how-to-make-sourdough-bread/simple-sourdough-recipes/spelt-sourdough-recipe

I'm glad I came across them, as I would not have known that you need to make a fairly dry dough - I would have thought it would be the opposite - I always add a bit more liquid as it seems to absorb more

and this was really interesting too
http://www.sourdoughbaker.com.au/index.php/stories/the-day-the-starter-died

[cookie1]

Great perseverance, well done.

[shkooter]

So after a couple more days I think we are pretty much ready to go.  I got 10kg of spelt delivered yesterday (yippee for bulk buying)

This is a little timelapse of my starter after feeding yesterday - this is 10 hours of growth condensed to a 4 second timelapse video

http://youtu.be/YisIWqeJ0Mg

This is the recipe I'm going to follow tomorrow.  I won't use the TM till I'm a bit more comfortable with the way the dough feels
http://www.sourdoughbaker.com.au/index.php/recipes-how-to-make-sourdough-bread/simple-sourdough-recipes/68-wholemeal-spelt-sourdough-recipe

fingers crossed

[cookie1]

That video is so clever. I'm sure your bread will turn out. Patience is the thing. Don't be in a rush for it to rise, it can take ages and ages. Mine is reasonably quick at the moment because it is so hot here.

[achookwoman]

That video is so clever. I'm sure your bread will turn out. Patience is the thing. Don't be in a rush for it to rise, it can take ages and ages. Mine is reasonably quick at the moment because it is so hot here.

Yes ,  Cookie is quite right.  You can't hurry Sour Dough.   I started some sat 8.00 am, it is on its second rise now and it is 2.00 pm.   Probably another 2 hours.  Have fun.

[Alexis]

This lady is amazing. Before you start you taste lots and lots of things. She then chats about various things, methods etc. it is usually about 4 hours and you do one thing that is actually hands on, and a few other things that you 'help' do. She runs most of them in Perth, Western Australia.

I bought this sourdough book yesterday - coincidence. How do you find out about these classes Cookie? I'd love to go to one.

[achookwoman]

This one took 8 hours,  2 rises. Cooked in cast iron pot.

[cookie1]

Alexis have a look at www.wildsourdough.com.au
Yoke is great. With Chookie's sourdough starter ( I killed my Yoke one after about 18 months) and thoughts mixed with Yoke's I am getting fairly good at sourdough.
Yoke runs her classes at her house in Ardross. She has a thermomix now too so runs some classes using it. The classes aren't cheap though I wanted to go to a thermomix one but will be in Singapore so I will have to wait. Her website ( above) has all the details on.

[Alexis]

Thanks, Cookie. I'll have a look.

[Alexis]

The classes sound great. I've enquired about the Mar 16 Thermomix class and the Tempeh on on the 9th. Hopefully they won't be too expensive.

[Alexis]

I've booked in for Mar 16 but can't afford both, sadly. I'm looking forward to it. Thanks for letting me know about it.

[cookie1]

That's the one I wanted to go to Alexis, but I have something on that morning. A pity we could have met. I hope you enjoy it.