Comments on: My Starter, My Pet http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/ A Lot of Dough & A Little Green Thu, 08 Sep 2011 21:47:25 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Noni http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-34 Noni Tue, 02 Jun 2009 04:28:15 +0000 http://theyeasticoulddo.net/?p=123#comment-34 I got the starter recipe from the internet. Once a day I feed it flour, water, and a pinch of sugar. The other feed is just flour and water. I still use cup and spoon measures but it is like a thick but kind of bubbly creamy texture. I use the King Arthur Flour belguim waffle recipe and add vanilla and cinnamon. Since there is just 2 of us I bake all of the batter off and freeze it. When we want some in a hurry I just warm them in the waffle iron. They taste just like when first baked. We just had cheddar/garlic biscuits that my son said topped his favorites from Red Lobster. I made a tomato gravy to put over them one time and sloppy joes another time. Our shih tzus' beg for anything sourdough. The brownies are so fudgy and wonderful and then again the peanut butter cookies are nice and crunchy and very light and melt in your mouth. You can tell that I'm having a ball with my sourdough! I got the starter recipe from the internet.
Once a day I feed it flour, water, and a pinch of sugar. The other feed is just flour and water. I still use cup and spoon measures but it is like a thick but kind of bubbly creamy texture.
I use the King Arthur Flour belguim waffle recipe and add vanilla and cinnamon. Since there is just 2 of us I bake all of the batter off and freeze it. When we want some in a hurry I just warm them in the waffle iron. They taste just like when first baked.
We just had cheddar/garlic biscuits that my son said topped his favorites from Red Lobster. I made a tomato gravy to put over them one time and sloppy joes another time.
Our shih tzus’ beg for anything sourdough.
The brownies are so fudgy and wonderful and then again the peanut butter cookies are nice and crunchy and very light and melt in your mouth.
You can tell that I’m having a ball with my sourdough!

]]> By: SulaBlue http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-32 SulaBlue Mon, 01 Jun 2009 18:05:27 +0000 http://theyeasticoulddo.net/?p=123#comment-32 Noni, Thank you for your comments! I'm glad you enjoy my posts. Your starter sounds really interesting. I bet the potato gave it a real bit of push when it was first starting. Do you continue to give it any potato, or do you just feed it flour and water now? Keeping some of your starter separate in the fridge is a great idea. It's always good to have a "backup" just in case something happens to the starter you have on the counter. One just never knows what can happen with other people living in the house, for example! Speaking of waffles, I think I might make some sourdough gingerbread waffles again this weekend! As usual, I'm one ingredient short though as I'm out of crystalized ginger! Noni,

Thank you for your comments! I’m glad you enjoy my posts.

Your starter sounds really interesting. I bet the potato gave it a real bit of push when it was first starting. Do you continue to give it any potato, or do you just feed it flour and water now?

Keeping some of your starter separate in the fridge is a great idea. It’s always good to have a “backup” just in case something happens to the starter you have on the counter. One just never knows what can happen with other people living in the house, for example!

Speaking of waffles, I think I might make some sourdough gingerbread waffles again this weekend! As usual, I’m one ingredient short though as I’m out of crystalized ginger!

]]> By: Noni http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-31 Noni Mon, 01 Jun 2009 17:04:35 +0000 http://theyeasticoulddo.net/?p=123#comment-31 I have been a silent reader of The Fresh Loaf for several months now and your posts always seemed to get my attention. I came to this site to see your Chritmas bread and had to read about your starter. I made mine from russet potato, KA unbleached flour,sugar, and well water last October 11th. I make bread, various cakes, cookies, brownies, biscuits, waffles, and pancakes so far and they have all turned out great! This old senior citizen is having a blast with my new "friend". I haven't read of anyone else trying the same starter recipe as mine. Mine sets on the counter and I did feed it once a day, but recently started feeding it two times and it has really perked up. I did take a small amount and refrigerated it and tend it once a week. I did this just to see if my starter would still work doing so and it is doing fine. Your postings are informative without going too scientific for me. For that I thank you. I'm just an old country cook and baker but fairly new to working with sourdough. I have been a silent reader of The Fresh Loaf for several months now and your posts always seemed to get my attention. I came to this site to see your Chritmas bread and had to read about your starter.
I made mine from russet potato, KA unbleached flour,sugar, and well water last October 11th.
I make bread, various cakes, cookies, brownies, biscuits, waffles, and pancakes so far and they have all turned out great!
This old senior citizen is having a blast with my new “friend”.
I haven’t read of anyone else trying the same starter recipe as mine.
Mine sets on the counter and I did feed it once a day, but recently started feeding it two times and it has really perked up.
I did take a small amount and refrigerated it and tend it once a week. I did this just to see if my starter would still work doing so and it is doing fine.
Your postings are informative without going too scientific for me. For that I thank you. I’m just an old country cook and baker but fairly new to working with sourdough.

]]> By: SulaBlue http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-20 SulaBlue Wed, 27 May 2009 19:45:53 +0000 http://theyeasticoulddo.net/?p=123#comment-20 Just be sure to take a big container. When I went to WF they had fed their starter a few hours before I got there. They filled up one of their bulk food containers for me, rather than using the container I'd brought with me. I, not thinking about this, simply wrapped a rubber band around it for extra security and dropped it in a plastic bag. By time I got home, the lid was bulging. Ooooopsie! Thankfully I'd had the sense not to make any other stops on the way home, even though I'd gotten my starter first thing in the door and then continued shopping. You know how it is at Whole Foods. You go in, they're sampling every cheese in the cheese section. It's a sale day. An hour and a half later you finally emerge wondering where your day's gone... Just be sure to take a big container. When I went to WF they had fed their starter a few hours before I got there. They filled up one of their bulk food containers for me, rather than using the container I’d brought with me. I, not thinking about this, simply wrapped a rubber band around it for extra security and dropped it in a plastic bag.

By time I got home, the lid was bulging. Ooooopsie! Thankfully I’d had the sense not to make any other stops on the way home, even though I’d gotten my starter first thing in the door and then continued shopping. You know how it is at Whole Foods. You go in, they’re sampling every cheese in the cheese section. It’s a sale day. An hour and a half later you finally emerge wondering where your day’s gone…

]]> By: Chris http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-18 Chris Wed, 27 May 2009 14:43:11 +0000 http://theyeasticoulddo.net/?p=123#comment-18 Never even thought about hitting up a bakery - great idea! Thanks! Never even thought about hitting up a bakery – great idea! Thanks!

]]> By: MsBlue's Man http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-15 MsBlue's Man Wed, 27 May 2009 03:03:47 +0000 http://theyeasticoulddo.net/?p=123#comment-15 For the record, she calls her starter 'Mr. Yeasty'. For the record, she calls her starter ‘Mr. Yeasty’.

]]> By: SulaBlue http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-13 SulaBlue Wed, 27 May 2009 02:08:09 +0000 http://theyeasticoulddo.net/?p=123#comment-13 I have two starters. One is a rye starter that I got going from scratch. Like yourself, up until then I'd never had the best of luck with getting one going. The method I finally found that work is to use citrus juice (I used orange, rather than pineapple) per "The Pineapple Juice Solution" that is mentioned in my post "Getting 'Started'" I haven't really noticed a difference between filtered water and tap water. I alternate, somewhat randomly, between the two. I have heard that rye is easier to get going because it has more of the "wild yeast" on its surface as well as a different carbohydrate mixture. My other starter, which I use more often, is a white flour starter. I bought this one from the bakery at Whole Foods of all places. It's not something they advertise, but many bakeries have such a large quantity of liquid starter around that they would be happy to sell you a cup or so for a couple of dollars. It certainly beat the price that King Arthur Four wanted, which was $6.95 plus shipping and, as I knew it had just been fed that morning, it was ready to go the next day. I have two starters.

One is a rye starter that I got going from scratch. Like yourself, up until then I’d never had the best of luck with getting one going. The method I finally found that work is to use citrus juice (I used orange, rather than pineapple) per “The Pineapple Juice Solution” that is mentioned in my post “Getting ‘Started’” I haven’t really noticed a difference between filtered water and tap water. I alternate, somewhat randomly, between the two. I have heard that rye is easier to get going because it has more of the “wild yeast” on its surface as well as a different carbohydrate mixture.

My other starter, which I use more often, is a white flour starter. I bought this one from the bakery at Whole Foods of all places. It’s not something they advertise, but many bakeries have such a large quantity of liquid starter around that they would be happy to sell you a cup or so for a couple of dollars. It certainly beat the price that King Arthur Four wanted, which was $6.95 plus shipping and, as I knew it had just been fed that morning, it was ready to go the next day.

]]> By: Chris http://theyeasticoulddo.net/2009/05/25/my-starter-my-pet/comment-page-1/#comment-12 Chris Tue, 26 May 2009 23:59:31 +0000 http://theyeasticoulddo.net/?p=123#comment-12 Where did you get your starter - did you do it from scratch? I had a fab starter years ago (given to me) and made the mistake of ditching it during a move. I've never been able to get a starter going since then - it always smells like rotten cheese. I've noticed that filtered water seems to be best for it. I will have to check out the packets of dried starter to get going again. Great post! Where did you get your starter – did you do it from scratch? I had a fab starter years ago (given to me) and made the mistake of ditching it during a move. I’ve never been able to get a starter going since then – it always smells like rotten cheese. I’ve noticed that filtered water seems to be best for it. I will have to check out the packets of dried starter to get going again.

Great post!

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