Chef Cathy
Feb 16, 2017

Day 5 Give some to a friend

9 comments

Edited: Feb 16, 2017

You probably have quite a bit of starter. Give some to a friend and you can make bread together! Just a couple more days and you will have a full fledged starter - and yummy English Muffins!

yvonanld
Feb 17, 2017

 

So how is everyone doing? meg48us were you able to retrieve day 2 out of spam? Are there others here or are we the only two? (Chef Cathy, how many folks are doing this now?)

How is your sourdough coming? As i said in day 2 i'm a day or so behind but it is going ok though today i didn't see bubbles this morning, and i'm not sure i have a warm enough place. Chef Cathy, we don't have an electric stove and our gas stove is the new type without a pilot light. I had the jar of sourdough on top of the stove and as long as the stove is mostly on during the day - when we were cooking soup and all - it was ok though it cools down at night when we're not cooking, or yesterday, when we weren't using the stove that much. I am going to try placing it on top of the pellet stove for the night. That is problematic during the day as we have to open it to add pellets.

I also used about half of it to add to the bread we're baking today, even though i'm only on Day 4 technically since i missed day 2 and got a bit behind.

Also i had a bit of a problem trying to sign in today - it wanted me to create a new account - but eventually (obviously) i was able to get it to work.

Chef Cathy
Feb 19, 2017

yes - It IS necessary to double it -thats why many procedures/recipes say to throw it out - then you are not making so much as you are developing your culture over this week. I make alot - like breads, muffins and even pancakes and freeze them - then they are readily available when you do want them. Do remember - that these products are properly prepared grains. We tend to think of breads as heavy and causing "weight gain" ... foods made with this process should digest MUCH easier than the typical breads - even the ones you make yourselves (if you dont sprout or sourdough the grain). Bread used to be the "staff of life" - that bread then was NOT the bread we eat now. We actually can not even get the grain our ancestors were using - the closest we can come to a heritage grain - as far as I understand it - is the grain called einkorn.

cmsnover
Feb 28, 2017

Hi! I have followed along, day by day, doubling as I go. I have kept my bowl near an air vent (heating) and sitting on a heating pad, turned on intermittent low. At the end of day 3, I started noticing a visible separation of the "hooch". I stirred it back in and kept going with the daily instructions. Now on day 5, the mixture appears flat and soupy, no apparent bubbles, thick layer of hooch. It appears to me to be worthless, at this point, but then again, I'm not sure. What should I do? Add more flour and keep trying to feed it? Scrap and start the process over? Thanks for your help.

 

cmsnover
Feb 28, 2017

In fact, my mixture appears a bit thinner than yours in your Day 5 video. So, I'm going to feed it/double it, again, and go a little heavier on the flour this time. I'll let you know what happens. Thanks! :)

Chef Cathy
Mar 1, 2017

Have had a great response to the first date of the challenge - this forum was new to me too (smile) so I didn't always see the comments. I do check this every few days - if not every day - but sometimes I have events here that take me from AM to late PM. if it is a time sensitive question - email me at info@nourishing9d.com.

cmsnover
Mar 1, 2017

Update on my starter...I just went heavier on the flour this time (a bit more than the 1:1 with the water) and it seemed to revive my starter. It has lots of bubbles and seems happy happy! :D

 

Cathy, I am really enjoying this course and look forward to your videos each day!

yvonanld
Mar 2, 2017

That's great cmsnover! I found it is pretty forgiving. I forgot to feed it a couple times and it still did fine And i put it in the fridge and took it out yesterday morning - and fed it a couple times, to use this evening - it is fine. Also i didn't always double with each feeding - just seemed like too much four & water & too much starter to me, so i just added equal amounts of flour and water, about a cup each time...

 

lzzbeth40
Apr 27, 2017

I have an electric stove and my sourdough starter was not staying warm enough. So I put the glass container on the stove and covered it and turn the light on over it and that seems to be warm enough. it's starting to bubble

yvonanld
Apr 28, 2017

That's great Izzbeth! I put ours on top of the pellet stove. We have a gas stove but it has an electric start, not a pilot light that stays on so it doesn't stay warm either. I should try it with the light over the stove though and see if it is enough.

 

New Posts
  • worthwaiting4
    Sep 28, 2017

    Hi Cathy I am on day 6 and it looks bubby - been feeding it daily. Not as much rise and fall at this time. Is that a problem? It does smell sour. Had the hooch rise up as well. Once we are done with it how do we care for it to keep it active? Thanks! Glenda xo
  • chapellake28
    May 12, 2017

    Day 2--Have some bubbling action going on. Fed it. Looked at it and thought, "Seriously?? What name would anyone give sourdough?" Quite unexpectedly the name "Gypsy" popped into my head. It's a GIRL!! Has anyone else named their sourdough? I'd love to hear what you all came up with.
  • snowyegret379
    May 12, 2017

    I am loving this series. Thank you. I noticed you put your culture in a metal pan today. Do we need to worry about leaching metal into the sourdough? Would a half gallon Mason jar work? Can you freeze sourdough? Can you create crackers and pizza dough with it? With gratitude, Audrey

© 2017 Culinary Naturopathy - Cathy Hohmeyer