Comments on: Should I Put Commercial Yeast in My Sourdough?

By: mimi54

mimi54 — Tue, 08 Sep 2009 19:11:25 +0000

Hi, Susan,

Let me refer you to the Sourdough FAQ: http://www.nyx.net/~dgreenw/sourdoughfaqs.html

and to this page: http://www.sourdoughhome.com/starterprimer.html

and to this blog: http://www.amotherinisrael.com/2009/05/17/sourdough-starter-recip/

By: Susan Rand-Lakritz

Susan Rand-Lakritz — Fri, 04 Sep 2009 06:30:54 +0000

How do you start the starter?
Shabbat Shalom,
Susan

By: mimi54

mimi54 — Wed, 24 Jun 2009 18:20:20 +0000

Oh, good, I see you’re an experienced baker! Let me suggest that you refresh your starter twice next time, at intervals of about 2 hours. It’ll be raring to go when you need it. Keep the sponge in a warm place and it should behave.

By: Q

Wed, 24 Jun 2009 16:19:43 +0000

Thank you so much for the explanation.

Back to the sponge – I have been nursing a sourdough starter for quite awhile (feeding it and nuturing it). I have made several sourdough focaccia bread with it and it has turned out quite nicely. But following your recipe – I did refresh my batch by pulling out one cup of it and add the water and flour and letting it sit until it became light and frothy overnight. The next morning I add the rest of the ingredients and let it rise for 3+ hours but unfortunately it did not double in size. I did add extra 2 cups of flours while kneading it but it was still too wet and didn’t have that wonderful “bread-like” consistently. But I will it again and keep you posted on the result.

Again thank you for this posting!