Calling sourdough starter experts!

[stclair]

As I can’t find yeast for love nor money, I’m on day 3 of a sourdough starter (from bbcgoodfood recipe). What I am confused about is the pouring off of half the starter when ready to bake. Is this to be used to add more flour and water to keep the starter going? Otherwise It seems wasteful! If it isn’t, why pour it away?

[magnarocks]

@gingerbubs I wonder if the 'water' you're describing is actually hooch type stuff? It occurs I'm told when your starter is hungry and underfed. Mine develops separation of some brown liquid when not fed enough and it disappears after good regular feeding.

[Frenchfancy]

@ppearfruit I'm using bread flour. Although I did a loaf last week with pizza flour (all I could get) and it was one of the best loaves I've had.

[magnarocks]

@CalmerViolet it's a banneton, you put rice flour and a bit of usual strong white bread flour on the inside to coat it which stops your dough sticking to the inside. It's a proofing dish but you can use Pyrex bowls apparently with good success too.

[ppeatfruit]

Yes Frenchfancy You know you can use ANY flour, the bread flour is strong flour and rises better though.

[raspberryrippleicecream]

I have the same problem as FrenchFancy with my consistency.

When I began my starter, I followed advice to use either bottled water, or tap water left out for 24 hours to distil the chlorine.

[gingerbubs]

@magnarocks thanks for the reply. When I tried to look up what the liquid could be all I found was that it could be hooch. But with both attempts it happened within a couple of hours and without any other bubbling etc so I though hooch would be unlikely so quickly in a not overly warm environment 🤔

[LaurieSchafferIsAllBitterNow]

i am parading mine about the house to all the sunny windows.

Started it friday night, so it's done bugger all yet, but it did feel spongier when I fed it yesterday before I let it sit in the garden for a bit...someone said they started their's by leaving it out to catch all the natural yeasts in the air, so I sat it on the nicest garden chair with a sieve over it to keep the bugs out :D

It's in the sitting romm now in a patch of sunshine. I shall go look at it right now

[ppeatfruit]

Yes the water is important, I use filtered water. IWe've got a special large DanishDutch one. We also have a magnetic filter on the house (we are in a very hard water area)

[ilovemydogandMrObama]

@cloudspotter - loving the circles on your loaf

[LaurieSchafferIsAllBitterNow]

there's THREE bubbles!

[JenaWren]

This thread is brilliant.

I'm on day 3 of my starter - he's called Nigel as the method I'm following said you should name your starter.

He wasn't very happy on day 2 (went a bit crusty) but he seems perkier today

Keep the tips coming.

[ppeatfruit]

Laurie Are you covering it indoors? Is it best kept in the fridge? You're inspiring me to have a go now! What flour are you using? And what are you feeding it? Sorry too many questions!!!!

[ppeatfruit]

Sorry what are you feeding Nigel?

[JenaWren]

@ppeatfruit I'm using the same recipe as @magnarocks upthread.

It's just flour and water. I think the warmer weather might be helping!

[30not13]

Got my first loaf proving. Very excited! Although if I had read properly I'd have started last night as didnt appreciate quite how long the process is!

[cloudspotter]

@ilovemydogandMrObama I know!! That was the first time I've ever got the circles to work. I've baked other loaves since those - nowhere near as good. I must watch that YouTube video again!!

[cloudspotter]

@orangina yes. I despaired of mine, but most of the advice online seemed to say stick with it.

Apparently it's to do with which hugs get going quickest and the acidity. Eventually it gets past the stage where the bad bacteria flourish and onto the stage where the good bacteria take over.

[ppeatfruit]

Sorry I confused Laurie and Jena !

No one has answered my questions about the coverings they use !!!! Apart from laurie a sieve outside . Is that right?

[JenaWren]

@ppeatfruit I'm using a rather jaunty spar carrier bag for Nigel. Seems to do the trick.

[sewingsinger]

Thanks for this thread it has spurred me on to take the starter I made a couple of weeks ago and really get into it.

I find that I need a really defined process to get into something before I can adapt, I have decided to use this website for guidance:
www.theperfectloaf.com/

I have just taken mine out of the fridge, I've fed some of it and will return to the fridge and I am keeping the rest out to make a loaf in a couple of days.

[ppeatfruit]

Thanks Jena A bag for life or a light weight one? Would it be ok to use a T towel\cloth ? Does it need to be 'tied' on? with an elastic band?

[JenaWren]

Just one of the ordinary lightweight bags. It was all I had - no idea if it's the best thing to use but is far so good!

[ppeatfruit]

Thanks Jena The thing is does plastic let through enough of the right bacteria ? I'm still confused!!

[JenaWren]

No idea but so far so good

[GrumpyMiddleAgedWoman]

ppeat, not, I get that, I meant can I run normal fresh yeast along like a sourdough starter to save having to try and buy some more.