Biography of a starter (day 1)
For the first time, I'm making a sourdough starter. I had one from a breadbaking class I took (handed down by our instructor), but I think I killed it. So I'm trying again, figuring that if I make one on my own, I'll be more inclined to properly care for it. We'll see.
I'm using the technique described in Nancy Silverton's Breads from the La Brea Bakery, which was recommended by a bread fanatic e-acquaintance. Unfortunately, her starter demands more attention than a small child. Three daily feedings once it gets going. Actually, she says you can do two, which is what I'll have to do once I'm employed again, it just won't make as spectacular a bread. My bread instructor, for the record, suggested we feed our starter (which lived in the refrigerator) every couple of weeks. Why do I think I'll be more inclined to take care of this starter, again?
Anyway, the technique is pretty simple. Starters exist based on the yeast flying through the air, so all you really need is flour and water. However, Silverton suggests using organic, unsprayed grapes in the starter, since the skins of the fruit are covered in wild yeast (this is in fact where the fermentation in wine came from way back when; now it's commercial cultures).
So today is my starter's birthday. I mixed up the flour and water (1 lb. 3 oz) and the water (4 cups at 78 degrees), mushed the grapes slightly, and shoved them all together in an airtight container. Airtight might seem a little weird, since this relies on yeasts flying through the air, but there's already a boatload in their from the air that's left in the container and the grapes, and she says the lid traps the gasses. It's sitting on my counter, and is decidedly uninteresting as of yet. Mostly it looks as if I started to make something but then forgot about it.
- It’s Alive?
I do believe that's a bubble! (dark spot on the edge) I started a starter – or I’m hoping I have. Today is Day 4, which is a make or break day for the starter. I’ve been following the directions given in Nick Malgieri’s book, “How to...
- Nancy Silverton Speaks
Those who have been following my starter saga will know that I was using Nancy Silverton's Breads from the La Brea Bakery as my guide. While shopping one day, Melissa noticed that she was going to be speaking at a local bookstore, pushing her new...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
- Biography Of A Starter (day 7)
Well, some mold turned up in my starter. Nancy Silverton says it's no big deal; scoop it out and feed the starter with flour and water to strengthen the yeast. I'm getting surprisingly good at getting my tap water to 78 without a thermometer....
- Biography Of A Starter (day 4)
I replenished my starter on Day 4, as per Nancy Silverton's instructions. Basically I just added some more flour and water, and stirred it all in. My starter has a definite aroma, one that smells a little funky. But Silverton implies that this is...