Sourdough starter questions
5 days ago I started.I put 2 cups whole wheat flour,1 tablespoon instant yeast,2 cups water.The following 2 days I added 1 cup bread flour,1 cup water.It was soupy so these last 2 days I only added 1 cup bread flour but no water and it's still kinda soupy.When I go look at it about an hour after adding the flour it's doing things,like making bubbles and such.I have been leaving the starter in the garage where the temp ranges from about 72 - 89.When I first look at it each day it isn't doing anything and has a sorta alcohol smell and has a brownish liquid on top.I have zero experience with this and I'm asking some of you with knowledge of sourdough starters if what I've described here is the way things should be happening.Or,if this sounds way off from the norm,what have I done wrong.And how do I know when the starter is OK to use in the sourdough bread recipes.Please/Thanks,J.D.
You probably won't be able to sustain a levain or starter that begins with instant yeast.
You'll know when the starter is ready. It will consistently double itself within about 4 - 6 hours (based on my own starter). Once it's going, it will rise up and be riddled with small and large air pockets. It will smell kind fruity/yeasty/and maybe a bit like alcohol. Beware of too much alcohol smell though. Simply cut back on the amount of levain used in the refreshment, or refresh more often. The first step will be to get the thing growing in the first place.
Give the following a try: (formula in part 2).
http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
Bon Chance!
That formula works reallly well. I've had starter stay active for several years, so far, and am really a fan of this method. Of course, I have also dried some backup to keep in the fridge in case of an emergency.
You don't need to keep a lot of starter around. I don't keep more than 1/4 cup, but I do keep it pretty thick. I then refresh to the amount I need.
The clear liquid is "hooch" and it's a sign that the yeasties have eaten all the food value of the flour, and the starter needs to be refreshed.
first off, you're using way too much water ... about 2:1 water (by weight) to flour. At most, you should be at around 0.8:1.
Second, you can catch a wild yeast by starting with an organic wholegrain flour ... equal weights of flour and water and give it 2-3 days to start bubbling before you discard half the culture and feed it equal weights again. Keep this up every day for a week and your starter should be barely ready to use; feed it for at least another week for a fully finished starter.
or hit my website and get some starter for free.
Stan Ginsberg
www.nybakers.com