DIY Sourdough Starter and Bread

[El_Goretto]

Yes, this climate is difficult I guess.

While doing some research, I stumbled upon this thread. The OP is living in Singapore and seems to have gone through the same troubles. But after many days, it did finally come around so all may not be lost!

I guess going for a 100% hydration in a humid climate such as ours is really more like 120% hydration. My hygrometer tells me that my kitchen is at 61% humidity and 26°C and that's really the lowest it will be with the aircon on for several hours already. It's usually in mid to high 70's.

Maybe the starter becomes too liquid because of that. I might reduce the water amount a bit.

 

[jstar]

If you would use yeast though (I never used any other way besides baking powder), the specs of 28-30° and a humidity of approx. 80% would be perfect.

Are you sure the flour you use is of good quality? And try to avoid draught (good location or humid towel on top).

 

[El_Goretto]

If you would use yeast though (I never used any other way besides baking powder), the specs of 28-30° and a humidity of approx. 80% would be perfect.

Are you sure the flour you use is of good quality? And try to avoid draught (good location or humid towel on top).

Those condition are great indeed, but is the amount of water added not too much? Maybe the starter is too liquid which makes it too difficult to rise? Maybe the CO2 bubbles are there but they just rise to the top and pop?

I use the Bogasari bread flour. If this batch doesn't work at all after a longer trial period, I might buy some imported stuff.

Also, no draught at all. I worry that a humid towel on top would cool it down.

 

[sweetmaria]

EG, if you don't mind my asking. How well conversed are you with the flour, yeast, and friends?

Have you ever baked any bread yourself?

 

[William King]

Thanks for updating, even if it is bad news.

 

[El_Goretto]

So Pistachia is just as lazy as Pelidis it turns out. Not much activity going on except a couple bubbles, not much smell but it doesn't stink, normal color.

Then today I tasted it, never did before and it tastes sour. So all hope is not lost! I'll keep feeding it over the next several days and see if I end up anywhere at all.

 

[El_Goretto]

I'm glad to report the beginning of success!

I tried many different ways, I even have one batch I made with Apple cider vinegar and regular flour instead of water for the first 3 days (not going so hot but I'm not giving up because read below).

I also had another batch going on of simply mixing 1:1:1 starter, water and regular flour. I simply fed it every 24 hours or so, I tried to wait for signs that it needed feeding and gave it ample time to do so. Sometimes I left it more than 24 hours.

The other part of the protocol is that I would sterilize my jars (blast them in the microwave with water inside for 4mn), then put them on the fridge while still empty so they get real cold.

When it's feeding time, I would take 120g of the batch and pour it into the cold sterilized jar, along with 120g cold mineral bottled water and 120g all purpose bogasari flour (the dark blue packet).

I've been doing this for about 5 or 7 days, I kinda forgot because I kinda lost hope, just made it a daily routine.

And this morning it is full of small bubbles, not just on the surface but also further down and has risen a bit! It also smells so good, kinda like cake, it's weird.

It's not quite ready to use yet but it's on a such a good track right now! After days and days of a few bubbles at the surface and no rise at all, this is fantastic!

BTW, with this protocol I also got the 2nd day crazy rise but that was not yeast. Just some other kind of bacteria.

I'll post some pictures later.

 

[William King]

good luck....

 

[El_Goretto]

Here are some pics as of this morning before feeding:

The smell is sweet, still smells kinds like cake (kinda like in toko bahan kue) But with yeasty notes starting to come out.

On the float test, it's getting there but not 100%. About half floats half sinks.

The one made with apple cider vinegar is catching up too, similar smell but still with strong apple cider vinegar smell despite being cut several times already (discard half every day before mixing with equal part water and flour).

 

[William King]

Quite a labour of love...

 

[El_Goretto]

Quite a labour of love...

Love for good bread that is. But even if I manage to get a good starter going, there's no guarantee I'll be able to make a proper bread... I kinda suck at baking generally speaking so this is all a very long shot.

 

[William King]

but worth it.... in the end.

 

[El_Goretto]

Fingers crossed!

 

[El_Goretto]

12 hours in, it's almost doubled volume. I'm leaving it be till tomorrow morning but it looks like I'll have to start 12h cycles then.

 

[sweetmaria]

EG, why don;t you try baking simple no-knead bread first. So that by the time this starter is ready, you already know to bake your own bread?

 

[El_Goretto]

EG, why don;t you try baking simple no-knead bread first. So that by the time this starter is ready, you already know to bake your own bread?

I'm gonna go straight for sourdough bread because that's all I'm interested in. I'm kinda going low carb but will allow myself some sourdough bread for the fermentation health benefits.

Speaking of which, when I got up this morning, before its 24 hour feeding, my starter had jumped out of the jar, overflowing all over the kitchen overnight.

4 hours after feeding it this morning it doubled in size. It looks very healthy and lively now. Might start making some bread today.

Now that I have a usable starter, I can start experimenting on actual bread. No bid deal if my first few loafs are a failure

Look at that bad boy:

 

[William King]

EG, why don;t you try baking simple no-knead bread first. So that by the time this starter is ready, you already know to bake your own bread?

Because he no need that type of bread.....














ok, I'll get my hat...

 

[El_Goretto]

EG, if you don't mind my asking. How well conversed are you with the flour, yeast, and friends?

Have you ever baked any bread yourself?

While I was moving the posts to their own thread, I realized I had missed this question. Apologies for the late answer.

So to answer you: not well conversed at all. It's not like I bake often and my house is full of wild baker's yeast flying around. I actually never bake. Sometimes my M-I-L makes some cakes but not that often and she uses packaged yeast if needed.

So this is all new to me and I'm learning as I go. I don't have too high expectations for my first few loafs of bread. Trial and error, I like that.

 

[sweetmaria]

While I was moving the posts to their own thread, I realized I had missed this question. Apologies for the late answer.

So to answer you: not well conversed at all. It's not like I bake often and my house is full of wild baker's yeast flying around. I actually never bake. Sometimes my M-I-L makes some cakes but not that often and she uses packaged yeast if needed.

So this is all new to me and I'm learning as I go. I don't have too high expectations for my first few loafs of bread. Trial and error, I like that.

Well, It is usually not advisable at all for beginner baker to do their own sourdough. However, that you are very determined with this, I salute you, sir.

I'm not saying that I'm a well-conversed baker at all. I sell baked good, mainly cakes and pies, and I make bread for our personal consumption, yet still I'm not very confident with this self-growing yeast method.
Keep us updated with the progress. Looking forward to see the end product.

 

[El_Goretto]

Well, It is usually not advisable at all for beginner baker to do their own sourdough. However, that you are very determined with this, I salute you, sir.

I'm not saying that I'm a well-conversed baker at all. I sell baked good, mainly cakes and pies, and I make bread for our personal consumption, yet still I'm not very confident with this self-growing yeast method.
Keep us updated with the progress. Looking forward to see the end product.

Why is it not advisable?