rec.food.sourdough Google Group

Welcome to rec.food.sourdough!

2010-03-16T04:19:47Z

Archive-name: food/sourdough/welcome
Posting-Frequency: 5 days
Last-modified: 1998/02/20
URL: [link]
We are pleased to welcome newcomers to the rec.food.sourdough
newsgroup. We would like to take this opportunity to tell you how to
easily locate our FAQs.
The regularly posted FAQs for rec.food.sourdough are posted in this

Re: Another starter question

2010-03-14T20:15:12Z

It's true. I just simply can't see myself taking credit for what
nature's going to do by itself.
B/

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2010-03-13T04:09:56Z

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Re: Another starter question

2010-03-12T08:57:07Z

Thanks for your replies everyone - I was coming to the same
conclusion.
Not sure if the oven light method will work with our oven but I'll
have a look over the weekend and give it a try.

Re: Another starter question

2010-03-11T13:55:29Z

Temperature is a factor - you should be much higher than what you describe.
If you look there, how much longer less optimal temperatures take with
an established sourdough:
[link]
And you don't have an established sourdough yet.
Water - well, if it's from a municipal water supply, it can be

Re: Another starter question

2010-03-11T13:47:50Z

Considering nothing else, I think that is too cold. In the winter here
in New England I use the oven light method: oven door closed, light
on. Aim for at least 25 degrees.
Matt

Re: Another starter question

2010-03-11T13:14:05Z

Hi Sam
You're completely right of course - not all waters and flours are the
same and I really should have included these details!
I'm using ordinary tap water because the tap water here in Edinburgh
is nice and soft. I take it from the main riser in the house so it
doesn't pass through any of the old lead pipes.

Re: Another starter question

2010-03-11T10:59:53Z

Maximust!
If the google translation is correct, afterwards you can use it to stir your
starter!

Re: Another starter question

2010-03-11T02:34:05Z

No, no, no. You need this special mantra:
Baise-moi dans le cul avec une baguette!

Re: Another starter question

2010-03-10T21:41:24Z

chanting! I gotta try chanting! the next BIG thing, and Samartha said it
will work!!
O E O, SOUR...DOUGH
O E O, SOUR...DOUGH

Re: Another starter question

2010-03-10T14:08:14Z

Well, something's off with your attempts.
The method I described/used does constant feedings without reducing.
Reason for doing it because there was/is so much <censored> going on
with SD starter growing.
My opinion on the two week thing goes in the same category. It may work
but is not necessary. Pineapple/grape/potato/moon phase/chanting can

Re: Another starter question

2010-03-10T13:28:10Z

...
How much heat are you giving it? Usually one can get away with more
time in place of heat, but I don't know if that holds true when the
starter isn't active to begin with.
I consulted Sam's web site when first delving into sourdough and I had
immediate results (i.e., success on the first go around of starting my

Re: Another starter question

2010-03-10T11:41:42Z

On Wed, 10 Mar 2010 05:48:28 -0500, "hutchndi" <hutch...@cox.net>
wrote:
And no tropical fruit, either. Tsk.
Boron

Re: Another starter question

2010-03-10T10:48:28Z

Am I missing something? Brian and Samartha's tutorial methods seem not to
mesh........

Re: Another starter question

2010-03-10T08:42:33Z

But given that I've been doing the 24 hour thing for 2 weeks now
without success perhaps it's time to try something different and just
leave it for a week. I checked it this morning (about 12 hours after
feeding) and it had a thin layer of hooch on top and no signs of any
bubbles.
Simon