My starter isn’t activating well.I did the first feed and I waited 12 hours and it didn’t grow very much so I did a 2nd feed last night and it’s slightly larger today (pictured) but not much. Feeds were 1:1 ratio of AP flour and 70-77 F water.My house has been colder so I upped the heat and boiled some water to add some nearby moisture. It’s been covered loosely with a kitchen towel without a rubber band for most of the time but put the lid on more recently. I think I need to give it more time but pretty frustrating so far.Any tips?
>>22011862fuck starters. I gave up trying to pander to these lil prissy yeasty FUCKS, I just buy yeast packets and BOOM, bread.
>>22011862>Why I Feed Myself, NOT My Food
>>22011865Yeah they’re annoying little fuckers aren’t they
>>22011862How old is it?You can put the starter jar in a pan of hot water to warm it up if the room gets too cold.Also feed it some whole wheat or rye to make your starter more robust and active.Rye will also make it thrive better in cold while increasing nutrition, flavor complexity and bacteria diversity.
>>22011985My house was like 65 this week. I’m gonna see how this one does but start a new rye based loaf next week
>>22011865this. its basically to show off how much time you have to spend on bread which can be done in like one or two days... all my cousins do it and want me to take their starter like they're trying to impregnate me and pass dpwn their kin. it's onlt something i imagine white christian women doing desu
>>22011905/ck/ memes are so stupid but this got a chuckle out of me
>>22011862as long as you know its still alive and bubbling just adjust the feed times maybe 8 hours. keep it warmer. to test if its ready do float test. just put some water in a cup and spoon a bit of starter in it. if the starter floats your ready to bake.
>>22012124Does it even count as housing at that point?
>>22012134>sourdough bread doesnt drastically improve nutritional properties of breadYeah just ignore sourdough is vastly superior to yeast bread in all areas but convenience
>>22012207Atleast we agree it tastes worse than yeast bread
>>22011865Agreed, way too much of a pain in the ass for not much benefit taste-wise, and effectively zero benefit taste-wise if you aren't eating it plain or just with butter/olive oil or something.
>>22012212>>22012213>Greater Chemical Complexity>significantly higher number and total concentration of volatile organic compounds (VOCs)>Acetic acid flavor enhancer>Enhanced Aroma Compounds>1-hexanol (sweet, floral) and phenylethyl alcohol (rose, honey) are more abundant>more fruity esters like ethyl acetate, isoamyl acetate (banana), and phenylethyl acetate>higher levels of pyrazines, which give a desirable "roasted" and "popcorn-like" flavor, particularly in the crust>potent flavor compounds like 3-methyl-1-butanol (malty) and phenylethanol (floral)>converts aldehydes from lipid oxidation into less pungent alcohols, refining the flavor
>>22012212Not at all, do amerifats actually think this?
>>22012212retard
>>22011865>>22012134Sourdough bread was fundamental to both Greek and Roman diet and culture, the core of the daily diet for all classes.They didnt have pansy yeast bread.The Greeks refined sourdough techniques from the Egyptians, the Romans wisely adopted it.Cultivate sourdough culture, bake and eat sourdough bread, and become a rugged Greco-Roman patrician nourished with the wisdom of the ancients.
>>22011862My first question is, did you create this yeast culture yourself? Did you buy it? Did you get it from a friend?I can tell just by looking at it that it is not 1:1 by weight. When its a pancake batter consistency, the water allows other things like bacteria to compete with the yeast. A true 1:1 will feel like bread dough. Almost stiff. Definitely more difficult to stir. As the yeast breaks down the glucose network, it will collapse into a more liquified state and become more bubbly. The alcohol produced will kill off the other bacterial and fungal contaminants and leave even more room for yeast to breed and eat. My advice is throw out half, add 60g water, 60g flour. Then just throw it in the fridge for a week. What I can tell you now is that you will not be making bread today my friend.
>>22011862You using tap water? If so, switch to bottled at the next feeding as a stopgap, and marvel at what starter does when you don't feed it shit specifically treated to fuck up microbes. Then get yourself a couple jars, bring a pot of tap water to a rolling boil for 15 minutes minimum. This'll offgas most of the chlorine and anti-microbial shit from the municipal water system. Let the water in the jars cool to room temp; rendering it safe for your starter. Feed the starter using your baking water as normal for a couple days. You'll see a massive difference. It's like an on/off switch. Tripped me up when I first established my starter. The bottled water was the first breakthrough cluing me into the fact I was introducing something that was inhibiting microbial activity. After that, I just experimented with how much boil I needed to get whatever that was out of my tap water for economic bread/doughmaking. Ping back with an update if it does the trick. Hopefully it will, and the bounty of criminally delicious bread will be within your reach soon.
>>22012404No, I will use yeast for cooking at home. Gromans got all their bread from the baker or field kitchens. Very few people had a home kitchen. So picking up some sourdough from the supermarket bakery is very lindy.
