More On Sourdough Starters

[Willy]

In attempting to find information on replicating Dave's Killer Bread (see the topic herein entitled "Experienced Bakers..."), I checked out a copy of Peter Reinhart's "Whole Grain Breads" from the library and ran across a discussion therein about sourdough starters and Debra Wink (baker AND biochemist) that led to these two related links:

http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1

http://www.thefreshloaf.com/node/109...olution-part-2)

For you sourdough folk, these links are, IMHO, more than worth reading. Ever wonder why some folks have a starter stall? She explains it. Ever look down your nose at adding pineapple juice (or other acid) to a new starter? Maybe you shouldn't. Ever worry that your young starter 'stinks"? (Explainable) stuff happens. Ever wonder why your starter doesn't behave like the descriptions in the books. The answer there--as always--is YMMV.

Do take the time to SLOWLY read the info in the links I provided.

[Steve Vojtek]

Thanks Willy. Nice post. I always wondered why my starter never really doubles in volume before it starts collapsing. Not much of an "issue" since it does a great job of leavening bread. Maybe I can find out why in those articles.

[RonB]

Thanx Willy - I don't have a sourdough starter, but I will check out the links anyway.

[MBMorgan]

Thanks, Willy! Thefreshloaf.com is a great resource.

[Willy]

For sure!

[Michael Brinton]

Awesome. Those are the threads Chef Jacob references in his podcast on sourdough starters.

[Willy]

To be clear, my"LOL" was directed at me. I wouldn't be at all surprised if SC discussed Wink's pineapple trick. I just missed it.

[Michael Brinton]

I'm the same way, I read things multiple times just to be sure I'm keeping it straight.

[Willy]

Fer shure, Michael Brinton. I can't believe how often I miss or misinterpret stuff. I may be dumbh, but I am slow.

[Pequod]

Great read. Thanks for posting.