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Anyone else do this with their sourdough starter?

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  • troymeister
    commented on 's reply
    You can leave the a glass of tap water out over night. That should theoretically let the chlorine dissipate. I have been doing that and getting nice and bubbly starter.

  • Mr. Bones
    commented on 's reply
    Might be what's happenin.
    Re: City Water:Gack.
    All water that enters my body, via cookin, or liquid (beverage consumption), has been filtered via at least a Brita Pitcher...sometimes more extreme methods, such as boilin are also observed. Situationally dependent.

  • rickgregory
    commented on 's reply
    If you can't find any or don't want to go out and if your water is treated with chlorine (not chloramine) set a container out overnight and the chlorine will dissipate. Chloramine does not do this.

  • andy.wpg
    replied
    Originally posted by prepperjack View Post
    I've been trying to get a starter going for a good month now... I've restarted it 3x and its just not working for me for some reason. Now that its warmed up a bit, I'm going to give it one more go... the only other thing I can think of is that I've been using city water which is probably chlorinated and maybe that's killing the yeast?
    Almost certainly. Use filtered or even distilled water, and I’m sure you’ll have better luck.

    Leave a comment:


  • prepperjack
    replied
    I've been trying to get a starter going for a good month now... I've restarted it 3x and its just not working for me for some reason. Now that its warmed up a bit, I'm going to give it one more go... the only other thing I can think of is that I've been using city water which is probably chlorinated and maybe that's killing the yeast?

    Leave a comment:


  • 58limited
    replied
    I only use a spoon when stirring mine. I don't think the blender will hurt though.

    Leave a comment:


  • barelfly
    commented on 's reply
    Attjack, I posted the recipe I use above to reference as well if you would like.

  • barelfly
    replied
    And I don’t use a stick blender - I miss read that part. I use a dough whisk every time I stir this up.

    Leave a comment:


  • barelfly
    commented on 's reply
    Of course! This is the basic premise of what I do. It looks to be exact, I just don’t have the recipe that came in the print off instructions I have for my KA starter with me right now. But, I think this is the exact method/recipe. This turns out some great pancakes, or waffles if you choose. I normally don’t eat gluten, but I did sneak a sour dough pancake in a few weeks back when I made them for the kids

    https://www.kingarthurflour.com/reci...ancakes-recipe
    Last edited by barelfly; May 4, 2020, 03:16 PM.

  • rickgregory
    replied
    are you hurting it? No. the air you incorporate from that will go away quickly. Do you need to run a stick blender in it to adequately mix it? Also no. But hey...

    Leave a comment:


  • Brewmaster
    commented on 's reply
    Depends on how many people you are feeding, it is pretty forgiving on the amount of starter, if I am feeding a crowed (15-25) then I double it, I just get a big bowl and don't measure the starter, make sure to take some out to save before adding the eggs
    Last edited by Brewmaster; May 4, 2020, 03:02 PM.

  • Attjack
    commented on 's reply
    How much sourdough?

  • Brewmaster
    replied
    This is what I use

    Sourdough Pancakes


    In a small saucer, mix together the following:
    3 teaspoons sugar
    1-teaspoon baking soda
    1-teaspoon salt


    To your bowl of sourdough, add
    2 eggs and approx. 1 Tablespoon of veg. or olive oil, and mix thoroughly.


    While your griddle is heating up, return to the sourdough, and sprinkle the sugar, salt, baking soda mixture, and gently stir it into the sourdough with a folding motion. The object is to fold it in, getting it uniformly into the sourdough without a lot of agitation. When griddle is a hot, cook pancake.

    Leave a comment:


  • andy.wpg
    replied
    Originally posted by barelfly View Post
    using the throw away portion for sour dough pancakes.
    Could you elaborate on this? Possibly with a recipe?

    Leave a comment:


  • barelfly
    replied
    I will preface that I don’t treat my starter as i should. It will sit in the fridge for months, I’ll take it out and give it a stir and put it back in the fridge. But when I use it, I take it out and stir it up and let it sit out then start the feed process, using the throw away portion for sour dough pancakes. I have never thrown away any of it.

    but, yes, I stir/blend before I do anything every time.

    Leave a comment:

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