I am keen to make my first loaf of sourdough bread and I started the starter last Monday with 1 cup of flour and 1 cup of warm water. Everyday except for maybe 2 days I have thrown out half and replenished with 1/2 cup flour and 1/2 cup warm water. Well it is 8 days now and I don't know if it is because it is too cold but I don't see any expanding or bubbling. My question is, do I continue to leave it out of the fridge doing the toss and replenish every day until I get these bubbles or do I put it in the fridge and do a weekly toss and replenish? I just wish this house was a little more insulated so that it would be warmer than 15 degrees in here.
Thanks Netix, that is site where I got my original instuctions from I opened up the container and found a spot of mould and then googled the info on that and came up with making a new starter with a tablespoon of the old minus any of the mould and then after 24 hours you feed then refrigerate for 12 hours and then it should kill off the mould bacteria but still keeping the active yeast cultures that have grown.
I think the problem with my starter is that it is too cold, I should try to find a new place that is potentially warmer to keep it.
You really need the temp to be above 20 degrees - I tuck the container in behind the tv, or the foxtel box or some other electronic thing that will produce a nice constant heat.
Make sure that you wash the container really thoroughly with bleach to kill anything that might encourage mould formation before you start.
The key with sourdough is being extremely patient at every stage, if you rush anything then you end up with a paving slab that took you a week to prepare!
Oooo great ideas, will put my thermometer in each spot to see which has the best temp. The only issue with the television equipment is that it is all within reach of Noah who loves opening containers. I could just see starter all over the semi shag pile carpet now
Sourdough starter question
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I opened up the container and found a spot of mould and then googled the info on that and came up with making a new starter with a tablespoon of the old minus any of the mould and then after 24 hours you feed then refrigerate for 12 hours and then it should kill off the mould bacteria but still keeping the active yeast cultures that have grown.
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