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Odelle

Location: Stockton-on-Tees, United Kingdom

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sourdough starter & starter

Question

sour dough & starter

asked by Odelle on 21st September 2011 06:49

1 answer

Many thanks to Montgomery & suei for your answers.
Please can you tell me when it's time to refrigerate starter, when can I start using the starter?
Please can you give me the ratio of water to flour, can I use fresh yeast in the starter?
I'm determined to master 'The Beast'! There's so many conflicting do's & do-not, I'm so unsure, as you have guessed, I am eager to get started! I never can crack a good joke! Many thanks to you both for your answers, just need a little more help I think. I'm going to try with a small amount of flour this morning, after I've dusted as I think they would be more dust particles as opposed to 'natural spores', shame on me! Regards,
Odelle.

Question

sour dough

asked by Odelle on 18th September 2011 11:21

3 answers

Please can U HELP? I make yeast breads, soda, spelt bread just about any bread U can think of yet I cannot manage to make sour dough bread or starter, I don't want to 'give up', don't want to be beaten!
Can any one give me a 'fool proof' method please, I've wasted more quality flour than you would believe.
I would be very grateful for help on this...I can't eat 'shop bought bread', I like to know what goes in to my loaves. Much appreciated,
Odelle.

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