The longer you leave
it, the sourer the flavour. Often, the first breads you make with it don’t
taste that sour, so keep trying. If it gets a strange colour, do not use it. It
should be brownish-grey.
Remember to add back
whatever you use from it. So if you use 100 g, add another 100 g flour and 100
g water.
Ingredients:
1 tbsp fast-action
dried yeast
250 g flour
475 ml lukewarm water
Instructions:
1. Mix the ingredients
together in a mixing bowl.
2. Cover and leave in
a warm place for 4-8 days, until it has developed a sour smell.
I'm trying to make my own starter but I am so confused. After 24 hours it was bubbly and had a slight scent, but hadn't grown in size except perhaps a few mm. I then disposed half and added the flour and water slurry and did the same 12 hours later...each time the bubbles are their but it hasn't grown, and it still has a scent. Some bubbles even kid of separated and were sticky from the edge of the jar. I tried baking with it and it never rose...well..okay, when I made it into a sponge is the only time it rose. I made a new starter from scratch and feed it every 24 hours instead but still the same issues. Plus once I add/feed it, all bubbles vanish. Eek! Any clue what is wrong?
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