The Sourdough Starter Topic

[curls]

18 hours ago, Acelestialobject said:

Every 10 hours or so after feeding my starter develops this 'skin'. Its not fuzzy nor does it smell weird so I dont think its white mould. Does anyone have any idea what it could be??

Do you put a lid on your starter jar? If not, you should… just a cover, not completely sealed. Looks like the top got a bit dry, just stir it back into the starter.

[Acelestialobject]

20 hours ago, curls said:

Do you put a lid on your starter jar?

I did. I didnt seal it though just lightly covered like you mentioned.

 

20 hours ago, curls said:

Looks like the top got a bit dry, just stir it back into the starter.

Yeah maybe the air seeps in from the sides. But is there any chance it could be kahm yeast??

[curls]

2 hours ago, Acelestialobject said:

I did. I didnt seal it though just lightly covered like you mentioned.

 

Yeah maybe the air seeps in from the sides. But is there any chance it could be kahm yeast??

Here is an article that may help you understand more about Kahm yeast. https://www.oculyze.net/kahm-yeast-on-sourdough-starter/

[Acelestialobject]

5 hours ago, curls said:

Here is an article that may help you understand more about Kahm yeast. https://www.oculyze.net/kahm-yeast-on-sourdough-starter/

Thanks a lot for this article. I just read it and find it really simple and informative.

[ElsieD]

I was at a Farmer's market the other day and purchased a couple of Kouign Ammans made with sourdough.  For a laugh, I asked if they were selling starter.  The nice lady said "free with a purchase" and handed me a container with about 1/4 cup of starter.  I would like to increase the volume of the starter.  I know that i have to replace whatever I use with 50% each of water and flour but I would like to increase the volume at hand.  Do I just feed it with, say, 2 tablespoons each of flour and water (or more)  sit it on the counter and when it is ready stick it back in the fridge for future use?

[Shel_B]

I'm not much of a baker, but quite a few years ago I played around with sourdough and I remember doing what you described. I'd love to see what some more knowledgeable folks have to say ... doddering along in my dotage.

[rotuts]

@ElsieD

 

hopefully the started is active.

 

you can add to what you have now ,  Id give it a bit of time to get adjusted to your room temp

 

then double the total volume :  1/8th cup water and 1/8th cup flour , at room temp.

 

leave it out and let it ' grow ' , then do it again , etc

 

until  you have twice the amount of very active culture that you plan to use for your first Rx.

 

then when you get it going , keep it out of the counter for a few hours after each addition , then refrigerate.

 

bring to room temp for a few hours before you use each time .  you want the amount you use to be active.

[ElsieD]

I recently purchased dried lievito madre.  Does anyone know how to use it?  I expected that it would come with directions but it did not.  I want to make pinsa.

[rotuts]

@ElsieD

rest

Id treat it as any other dried yeast, 

 

which you use to make a starter .

 

then use that starter to make bread.

 

use just a little bit of the dried yeast initially , and keep the rest sealed, for future attempts.

 

at the same time , use the dried yeast as you would any dried yeast 

 

in an Rx for Pinsa.

[DesertTinker]

18 hours ago, ElsieD said:

I recently purchased dried lievito madre.  Does anyone know how to use it?  I expected that it would come with directions but it did not.  I want to make pinsa.

Here are instructions for another brand of the same product. This is a starter culture for making “sourdough starter”, it’s not used directly from the packet like regular dry yeast.

 

Activation Instructions

Initial Mixing:
In a clean glass or plastic container, combine: 

1 tablespoon of the dry Lievito Madre starter

50 grams (3 ½ tablespoons) of lukewarm water (around 86°F / 30°C)

50 grams (⅓ cup + 1 teaspoon) of unbleached all-purpose or bread flour

Stir thoroughly until a smooth, lump-free batter forms.

 

Ferment:
Cover the container loosely with a lid or cloth to allow airflow.
Place it in a warm, draft-free area (ideally between 75–80°F / 24–27°C).
Let it ferment for 24 hours.

 

Feeding Schedule:
After 24 hours, discard half of the starter.
Feed the remaining starter with: 

50 grams (3 ½ tablespoons) of lukewarm water

50 grams (⅓ cup + 1 teaspoon) of flour

Mix well and return it to the warm spot.
Repeat this feeding every 24 hours for 5–7 days.Monitoring Activity:
Watch for bubbles, a rise in volume, and a pleasantly sour but mild aroma.
By day 5 or 6, your starter should double in size within 4–6 hours of feeding—ready for baking!

 

Using Your Lievito Madre Once active and bubbly:

In Recipes: Replace commercial yeast with your Lievito Madre in breads, pizzas, focaccias, etc. Note: this starter is usually firmer and less hydrated, so recipes may need slight hydration adjustments.

Flavor: Expect a mild, slightly sweet flavor, typical of traditional Italian sourdough.

 

Storage & Maintenance
Short-Term: Keep at room temperature and feed it daily.

Long-Term: Refrigerate and feed once a week. Before baking, bring to room temperature and give 1–2 feedings to revive activity.

 

Tips for Success

Flour: Use high-quality all-purpose or bread flour.

Water: Filtered or dechlorinated water helps prevent inhibition.

Consistency: Feed on a regular schedule to keep it happy and strong.

Edited yesterday at 03:41 PM by DesertTinker (log)

[ElsieD]

@DesertTinker You are a dear.  Thank you!

[DesertTinker]

3 minutes ago, ElsieD said:

@DesertTinker You are a dear.  Thank you!

It’s a bit of a process, but keep at it, it’s worth the effort.

[AlaMoi]

not that this is the most earth-shattering news of the century . . . 

 

folks buy a "sourdough" starter.  after some time of loving care, use and feeding . . . 

seems 'the taste' changes.

what happened?

 

flour / any grain actually contains wild yeast picked up 'in the field'

one can make a starter from plain ole' AP flour . . . 

 

now that everything gets DNA'd - it has been shown/reported that the addition/feeding of a starter eventually results in the wild yeast 'taking over' the original culture of 'sourdough yeast' / etc.  

 

harking back to my kiddie-hood, I'm fond of buckwheat pancakes.  and that requires a buckwheat starter - and that buckwheat starter requires a full week to 'raise-from-scratch' . . . . using Bob's Red Mill Buckwheat , , , right out of the bag.

 

keeping some aside, it goes on as a starter for many many more loaves of 'home made bread' - including the famous 'no-knead'

[rotuts]

@AlaMoi

 

you are correct .

 

' imported ' starters , the one you buy from elsewhere

 

will eventually , over time and feeding locally 

 

become the the local variant.

 

just remember , same goes for the ' imported ' flour's yeast that comes with  that you use in your breads 

 

this takes quite a while .

 

and in the mean time , what you make with your starter that is changing 

 

is as tasty as tasty can me .