- Do I have to use unbleached and unbromated flour for my starter? Yes, you do. Bleached and bromated flour do not have the micro-organisms that are needed to produce healthy, bubbly starter.
- Is it okay to use freshly milled flour for my starter? I do not recommend using freshly milled flour because there are many natural oils in whole grain flour, so it will probably go rancid before the starter has a chance to develop.
- What about the liquid on top of my starter? The liquid is harmless. If you want a "wet" starter, then mix the liquid back into your starter. If you want a typical "dry" starter, then pour the liquid off and discard.
- What if my starter is syrupy and thin? A thin starter means you need to feed your starter equal parts water and flour.
- How often should I feed my starter? You need to feed your starter once a week. Discard 1/2 cup, then add 1/2 cup each water and flour.
- How do I build up my starter? Build your starter by 1/2 to 1 cup each water and flour everyday until you have the amount you desire.
- How come I cannot use metal bowls and spoons with sourdough starter? Metals are reactive and will cause your starter to produce by-products that are not tasty. (That's the everyday explanation!)
- May I use a mixer to mix sourdough? Yes, you may, but be quick about it. When you are not actually mixing, take the beaters out.
- Do I have to use bottled water for my starter? If so, spring or distilled? If you have well water, that is best. If your water is flouridated or you have a water softener, then use bottled spring water. Do not use distilled water. Distilled water has no minerals in it...and those minerals are good for your starter.
FAQs
Subscribe to:
Posts (Atom)
