OK, so I am a newbe to ........baking, yea thats it ,... baking. Anyways i looked up on this wonderfull web page (Big Oven) for a sour dough starter. Guess what!!! I found one. doesent that beat all!!! again, anyways i did what it said to do it's been 6 day's and it still does not look like bread that i would want to eat. JUST KIDDING!!! . but it does smell like a an over proof rum ( something that i know to well of) The question is what am i looking for ? it does not smell sour , it smell like Grandads breath when he returns home from the Pub on Saint Bishop's Day. By the smell of it I could drink it but I would rather turn it into sour dough Bread.
So this is what i am working with. It has the consistenicy of a slightly melted milkshake. no mold, it has a creamy color( i hate to refer to it as"IT" since i have been tending to it like a new born baby) sometimes it seperates like "Syble" an has two different personnalaties " I know i did not spell that right" when i stir "IT" "IT" returns to the previous state of milkshake. What is a father to do???
Brian
It sounds to me like you've got the makings of a great sourdough starter. The only proof is in the bread, though.
Riiiiiiight, so ....how can i tell if this puppy is ready to go?
You want a starter that doubles in volume 4-5 hours after feeding (equal parts flour and water).
Also, brownish color and the smell you describe are considered normal, but if you see purple or orange fuzz, it's a bust. Your starter is broken.
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