Sourdough question

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This topic contains 7 replies, has 3 voices, and was last updated by  Foxfire Homestead 5 months, 3 weeks ago.

Viewing 8 posts - 1 through 8 (of 8 total)
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  • #3154

    Foxfire Homestead
    Participant

    Hey y’all,

    The wife and I are trying our hand at bread making, and we want to try sourdough first because we love it.

    We’re starting our starter in a mason jar, equal parts water and flour and removing some as it gets pretty big, but it keeps dying after a few days. Seems straightforward enough, but we’re having trouble with it.

    Any insights for new home breadmakers?

    Thanks in advance

    Nate

    #3158

    What kind of water are you using? What’s the room temp? You don’t keep it in a sunny spot I hope?

    It’s not at all straightforward, sourdough is an art and after a few years at it we’re still not good enough. There’s so much that can go wrong!

    Bobby

    #3184

    Foxfire Homestead
    Participant

    Regular tap water, room temp about 75, not in a particularly Sunny spot. We put it in a quart jar (about 1 liter), and put a paper towel over top to keep flies out with the regular band to hold it on.

    #3187

    Is your tap water chlorinated? If it is, that’s your problem right there!

    #3217

    Kay
    Keymaster

    The water can play a big part in it. I have filtered my tap water for years and I’ve noticed a change recently. In the last year, my dogs are turning their noses up at the filtered water they had been getting and instead were hitting the rainwater collection barrels I have set up. I now give them rainwater instead of even filtered tap water. My Goffin’s Cockatoo has grown the best feathers she’s ever had (she’s 19) since I switched her to rainwater as well. I suspect, no proof just suspicion, that our city water has changed judging by the reactions of my houseplants and animals in the past year or so. Maybe a filter isn’t working at the distribution plant, maybe they’ve added something to it, don’t know. But it is different than it was and I can certainly see the water making a huge difference with something as delicate as sourdough.

    #3219

    Kay
    Keymaster

    Just to be sure there is no misunderstanding – I was not suggesting that you should use rainwater in your sourdough mix! There are organisms in rainwater that probably wouldn’t help the human digestive tract. I was trying to point out the importance of water quality and that even filtered tap water might not be as good as we think it is.

    #3287

    Foxfire Homestead
    Participant

    You’re giving me ideas with the rainwater thing though…

    In any case, we’ll start with some water that we’ve boiled and let sit a while to let any nasties evaporate off.

    #3288

    Foxfire Homestead
    Participant

    Definitely chlorinated. We’ll start boiling the water and letting it cool before use to get the yucky stuff out. Thanks a lot!!!!

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