I love baking bread but since now I worked with the conventional yeast. Stir the new sourdough starter 2 or 3 times daily for the first 5 days. It seems to have fallen from grace. I have always “guarded” and kept it, but not always used it very often… The woman who gave it to me got it from her grandmother, who took it over the Alaska Trail in 1898…so I want to “keep it going.” Over the years, it has lost some of its “zing” — perhaps because I didn’t use or feed it often enough. The included instructions describe in detail how to activate, reactivate and use our cultures. Hi Julia, Hi Robin, Bread can be eaten fresh or frozen and enjoyed later, simply wrap tightly and move to freezer. Where did I go wrong? I had always “take a cup of the new starter out in the morning before using it,” and put it “back into the original mix.” I think your suggestion: Simply putting a new cup of flour and 2/3 cup water “back into” the original mix, is better. When I followed the recipe, using 3 1/2 cups of flour and my starter isn’t liquidy at all. It was the best, and I would love to replace it. Hi Paula, Hi Paul, I can’t find anything online. Seems like it would make way too much. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. Question, if I do not refrigerate the starter and leave it out on the counter, what if anything do I need to change. Yes, you can use honey or maple syrup in place of the sugar. Carol. I made my starter 4 days ago and it was just like Julia described hers. You can always use the removed cup of starter for other recipes (like sourdough pancakes– yum! sea salt. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. of sugar once every week or two. Sourdough starter form Red Sea. Carol, Impossible to find packet yeast these days (mid-corona.) I have sourdough starter given to me in 1982. It should soon become active and you will see bubbles forming. 10:15pm - In a large mixing bowl, add in the following order, liquid levain, water, flours, salt. I was just wondering why would I want to replenish my starter? I like to use einkhorn, spelt, red fife, or khorasan. Carol — Well, thanks, by following your suggestion, I was eventually able to “recapture” my starter — though it took a long time and many cycles. When you are starting with a new starter, it is not necessary to feed it for the first 5 days. Wow. (But I DID make a separate new-yeast starter of my own, to compare it with the Alaska starter). What a great story! Thanks, Hi Rosemary, Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. If you continue to use this site we will assume that you are happy with it. Most like the yeast ran out of food (hence the lack of bubbles). Hello I’m thinking of starting my own starter! https://www.allrecipes.com/recipe/260539/chef-johns-sourdough-starter I’m trying to duplicate the flavor of yeast cakes that used to be available. Directions. It also analyzes reviews to verify trustworthiness. Wish I could send you some, no way I go through this in 6 months. But I “stir it up again” each day. It’s better for two reasons: It gives me more new starter to use that morning, and introducing new flour and water into the old mixture seems to help. Carol. Ed Wood’s most recent book “Classic Sourdoughs, Revised” contains detailed information for using, maintaining and being successful with sourdough cultures. If the starter is not used every week, stir in 1 teaspoon sugar to keep it active. Thanks! Hey Starter-Alongers! This shopping feature will continue to load items when the Enter key is pressed. This starter is from one of the oldest ethnic bakeries in Egypt. An extra day or two would be good. Carol,\ Great advise from Carol and from some of the commenters. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. This recipe has the addition of yeast and a bit of sugar to the flour and water. It’s like dough. I think you can still preserve the old Alaska starter. Hi Celia, I would recommend replenishing it every other time if you’re making bread at least once a week. Well — that’s it! I’ve been wanting to make a sourdough starter for awhile now. Yes, you can cut the recipe in half. Just follow the replenishing steps in the instructions after taking out some of the starter for your recipe. RS is much easier and I like the questions and the RS answers. I have been searching for one that uses all those ingredients. Hi Gayle, To use the starter, measure out desired amounts as specified in the recipe. Hello,I was wondering if anyone had more details about contaminated starters that turn red-ish on the top.I've been using the same starter for some pain de campagne for the past three years, and before my move last week, I ended up feeding it with a different flour and tap water instead of the flour I was used to and filtered water. I’m making my first sourdough starter but only have rapid rise/ instant yeast. Thank you for your time I will appreciate your comments Michael Filippini. Hi! And one more thing: I’ve read that sourdough tastes different in different part of the world… this must be true, ‘cuz mine definitely don’t taste here in Michigan like they did in Hawaii or Iceland. Carol. The thickness (or thinness) of the starter will vary slightly depending on the type/brand of flour and how it was measured. Is this correct? The recipe doesn’t say anything about feeding the mixture. Question, Made starter but the recipe I’m using is for a “mini bread maker” so will only use 4 Tblsp of starter. Product includes (1x) packet of dried wheat sourdough starter, activation instructions, and tips for ongoing care. Hi Chloe, How are your starters? 1 OZ pouch of dried sourdough culture organisms packaged with the flour in which they were grown, Symbiotic sourdough organisms are resistant to competition from local contaminants, Detailed printed instructions for activation and use are included, This culture is from one of the oldest ethnic bakeries in Egypt, it has a mild flavor and works well in bread machines, Activated sourdough cultures will last you for a lifetime, with minimal care, Previous page of related Sponsored Products. Continue this feeding daily until you have enough (or a bit more) to make the Red … I keep my heat low in the winter- No higher than 60, and am wondering if I should let my starter stand longer than 5 days? 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