I'm new to sourdough starter, so I'm a little confused regarding a statement I read recently which said that the yeast is formed AFTER you see bubbles forming in the starter. Yet, it makes sense to me that the yeast is the cause of the bubbles in the first place. Would someone please explain?
The answer is actually both! Yes, the bubbles are caused by the yeast, they are converting sugar to carbon dioxide, among other things. Its also an indicator that the yeast colony is multiplying. So, technically, there is (more) yeast forming.
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
I'm looking for some buttermilk starter, which I know I can buy online, but I wanted to shop locally first. The two local health food stores don't carry it, so I checked one of the local... the SACO buttermilk is dried, it contains no live cultures and will not be a good buttermilk starter culture. However, many other living organisms, (such as dry yeast, and the freeze-dried Kéfir starter I found in the store today) come in dry form, so I'm not convinced that a dried product cannot contain live cultures, but maybe dried buttermilk is different. So is it true that this type
I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
I'm very allergic to mold, among other things (all airborne, no food allergies). I also adore sourdough bread. If I were to make my own sourdough starter so I could bake sourdough regularly, would it a) be similar enough to mold to set off my allergies, or b) be likelier to attract mold than anything else in my kitchen?
My milk kefir grains now produce kefir with a very unpleasant yeasty/bready flavor. I've tried feeding it for a while, on the assumption that the yeast/bacteria will get back into balance, but this has failed. I'm worried there may be cross-contamination from sourdough starter. Is there a way to fix this, or do I need to obtain fresh kefir grains?
Sometimes my sourdough starter goes hooch (the brown liquid, alcohol) nuts and produces a ton. Other times it goes days and produces very little. I've never been able to isolate what causes this. What promotes and discourages hooch growth in a sourdough starter?
I'm using a sourdough starter from the recipe in Peter Reinhart's Artisan Breads Every Day and I have gone through several of the rebuilding cycles with it. It's been working fairly well for me and I have been refreshing it every week. It is stored in an airtight container in the fridge. How long can the starter be left in the fridge without being refreshed before it's un-salvageable and would need to be thrown out?
When I feed my sourdough starter and leave it out to make bread, it reaches max size in about 6 or 7 hours, then it begins to fall back. Is this the point at which I should make bread in order to get the maximum rise from my starter?
I recently made a sourdough starter from wild yeast, but the process I followed for making it resulted in a lot of starter. Instead of throwing it away I'd like to use it, and then once it gets down small enough I won't have to worry about having so much to use. What can I do with my excess whole wheat sourdough starter? (I've already made 4 loaves of bread, and they were yummy)