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Rambles' Ramblings

Ramblings, a salve for any hurts

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sourdough starter

Sourdough starter: Double the volume

Here I am again, not even 24 hours from my last post. I feel like a proud mom, eagerly documenting her wee darling’s every achievement however insignificant it might be.

I am proud of my starter. It has reached a very healthy stage in 4 days rather than the week every website told me to anticipate. Just to be sure, I added a dose of orange juice tonight to ensure that it is on its way to maturity.

From what I see tonight, it does look like it is about ready to be put into the refrigerator, being able to double the volume in 2 1/2 hours. Tomorrow morning I will feed it again and then pour into a clean container for the fridge.

Before I finished up on this post, let me show you my starter:

image

That black line marks where the level was when I fed it earlier. As you can see, it has very nearly double in volume. All the websites agree that it is a sign of a healthy starter. Finally I can try to bale those tasty sourdough bread that are so expensive in Malaysia.

Sourdough starter: Success!

FINALLY! A starter that succeeded. I am so thankful to Breadtopia for their excellent instructions on how to create one and actually explaining why. Second step: add more flour and orange juice and should see activity within 48 hours. 7 hours later, my starter is already bubbling. I fed it another 2 tablespoons of flour and 1 1/2 tablespoon of water and it has gone on bubbling.

It smells excellent, slightly vinegary and yeasty, which was NOT what my last attempt smelled like. My last attempt was rancid by this time and stunk up the entire house. Ugh. Now, with this starter, I can actually see myself baking a loaf of sourdough bread next week. I plan to keep it on the counter and feed it daily for a week before refrigerating it in order for it to mature a bit.

Time to search for sourdough bread recipes I guess. Oh well, I am getting tired of regular bread anyways.

Sourdough starter – the next step

Well well well. It seems there’s some truth to letting your nose guide you. Last time at this stage, my starter smelled so pungent and yucky that I ended up throwing it away one day later. Now, with the orange juice, it just smells VERY sour.

The next step in this starter is to add 2 tablespoons of wholemeal flour and 2 tablespoons of orange juice. However, since my starter has a small layer of liquid above it, I decided to up the amount of flour to 3 tablespoons while maintaining 2 tablespoons of orange juice. The consistency is rather like as shown in the video so I am cautiously optimistic of the outcome.

By tomorrow this time, I should be able to see some growth. So here’s to the yeasty fellas in the starter! Cheers!

Sourdough starter (orange juice as liquid)

After that dismal failure for my first ever sourdough starter, I was not sure whether I would ever make another attempt. See, it is not because it failed (well, maybe a little), but the point is that I don’t like not knowing where and how I failed. Then I came across this awesome site called Breadtopia which is primarily concerned with bread as its name suggests.

Anyway, out of curiosity I checked out the instructional video on making a sourdough starter and found, to my great surprise, a scientific and logical explanation to the chemistry behind a starter. Needless to say, I am intrigued and decided to try again albeit with one minor adjustment: instead of using pineapple juice as recommended, I decided on orange juice.

Both juices are acidic in nature and there has been comments that used orange juice successfully. Right now it has been about 27 hours since I mixed it up. It is smelling rather sour and I hoped with all my might that it will succeed. Fingers crossed all the way!

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