Sunday, March 9, 2008

Follow the Sourdough - Day 4: Tiny Bubbles

As you'll see in this short, and not very interesting video clip, my starter is almost there. The bubbles seen in yesterday's photo are still present, but now I'm getting that thin froth I wrote about in the last post. It also has that distinctive subtly sour smell that tells me there is some definite yeast growth and fermentation going on.

I've decided to feed it one more time, and tomorrow I will probably be ready to start the bread. I mention in the clip if your starter is ahead of mine, and has already developed the froth and lots of bubbles, you can cover it, throw it in the fridge, and wait for the next step. Hey, it's not a race!



24 comments:

Dan said...

*g*
I only watch one series now- and that's an educational sitcom called "foodwishes" :D

ready for the next episode :-)

greets,
Dan

Anonymous said...

slowly but surely coming along!!!

I'm so jealous you get to eat all that food you make :(

Anonymous said...

Please explain why it's necessary to discard half per day?

Connie said...

The bubbles look like the bubbles my Beta fish makes.

Chef John said...

I'm not exactly sure! This is the method I learned, and it always works for me. My theory is you want a healthy breeding yeast colony, and by adding fresh flour and water you are giving the colony un-fermented food. If you just kept adding it without removing some you would have a huge starter.

Fred said...

You're discarding half, because you start with 1 cup of flour and a cup of liquid. If you start with 1/4 cup of flour and 1/4 cup of liquid and add 1/4 cup on each subsequent day, you don't have to throw the excess mixture every day.

Anonymous said...

Noooooooooooo what happened to the video about starting the sourdough starter???? I neeeeeeeeeed you, Chef John....sigh.

Chef John said...

Im not sure what you mean, the video is right here. ??

MoRe said...

Chef John. Is it normal for the starter to stink like an old lady's ass? Forgive the expression but for real it's some funky bacteria!!! It's got the bubbles and everything you said it should have.

Chef John said...

it should smell sour, and beery, but not rancid. It's very hard to tell from your description. I'm not familiar with the smell you described.

shweetpotato said...

Why is there no day 3 video?? Eek, what did I miss. just got my starter started YAYYY how fun, Carm

Chef John said...

nothing to do day 3 except feed starter and wait. Check day 2 again for instructions.

nick cianci said...

my starter smells like vinegar is that normal it looks like it is supposed to though

i got to the stage where i had to make the sponge it didnt really rise though why would it rise if your just adding the same thing as before and it didnt rise before

then i tried kneeding it got through that but it didnt rise overnight so i just threw it away

Chef John said...

you dont knead the sponge, you knead the dough which is the sponge added to more flour. I'm not sure what you mean. Check out this video I did later for About.com

http://video.about.com/breadbaking/Sourdough-Bread.htm

Bernadette said...

Hi Chef John, My starter is very liquidity. What am i doing wrong? On Day 4 its not thick at all and its very liquidity. I am not able to get the spongy results. I have been trying to do this like 2 times already and its not happening for me. Can you help me?

Beckie Cuevas said...

How, and when in this process, do I save starter for future bread? I hear it's kept in the fridge, and needs to be fed periodically???

Chef John said...

Yes, keep in fridge and feed every few weeks

anele said...

First thought I lost Day 3 then noticed in a reply to a comment that it wasn'tnecessary. OK. Now I can't find Day 6 which seems vital. Can't make bread without dough making instructions. By the way I didn't throw away the extra batter after feeding started, I just used it in pancakes came fine. Hate to waste all that good flour.

anele said...

The missing Day 3 video confused and delayed me until I noticed the reply to a comment. OK, I get thatitwas just a repeat of day to. But now I can't find Day 6 which seems vital to making the actual bread.
In addition I want to mention that instead of tossing out the batter i removed to feed the starter I just used it in pancakes. Hate to waste so much flour.

Martae said...

Can you use other flours for this reccipe? Can you put sunflower seeds in the dough?

Thanks Chef John. You make it easy for us newbies.

EVAIOANNOU said...

can I store my beautiful bubbly starter in the fridge at day 4 and then make my sponge a couple of days later?

EVAIOANNOU said...

Can I put the starter in the fridge on day 4 and make my sponge a few days later?

Chef John said...

Probably, but not really sure!

PhoebeN said...

Instead of throwing away the other half of the starter, could you have two batches of starter?