OK, so I've got my sour dough starter stared per Stella Culinary recipe (Podcast 21). The one thing that wasn't clear to me (I'm pretty sure there'll be way more than that soon enough) is whether or not the starter should be covered at this early point. I'm thinking that exposing it to air, covered with cheesecloth to keep bugs out, is the way to go, but then it occurs to me that maybe the starter will dry out. Any thoughts from youse bread folks?
Announcement
Collapse
No announcement yet.
Sour Dough Starter Question
Collapse
X
-
Club Member
- Dec 2015
- 754
- Lubbock tx
-
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
-
Club Member
- Sep 2015
- 8064
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Keep it covered at all times to keep dust and other crud out. It's already thoroughly innoculated with yeast from the air and from what was on your hands when you first mixed it. From now on, it'll get another dose every time you open it for feeding or whatever.
Check out this thread for a ton of specifics: https://pitmaster.amazingribs.com/fo...ourdough-bread
- Likes 1
Comment
-
Willy ...
Keep your starter tightly covered at all times. The type of organism that lives in the culture never needs air, Co2. If you leave it uncovered unwanted things can enter it and there will be some evaporation. Fruit flies love sourdough starters.
There's lots of incorrect information on the Internet saying leave the top slightly ajar for it to breath. It's bunk! Don't do it.👍
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment