What are your other hobbies?
#71
You're welcome Mike! I included all of that because I know when my starter was young, I almost killed it a couple of times but worse, I think I threw out a couple that were just fine (back in the day I had a dried batch that I kept just in case - now, I don't know what it would take to do this one in), not realizing that it responds well to rehabilitation too. The hooch weirded me out the first time or two and I was convinced it was "off" especially when it was "sour" and alcohol smelling.
#72
Well, guess what happened to the one I started three years ago: Yes I threw it away. Thanks to you I now say no to waste
Mine always smell like olives at the beginning then paint when more established. It's very sour ATM, so maybe I'll try a bit of rehab to get it off the hooch (or the other way around).
Mine always smell like olives at the beginning then paint when more established. It's very sour ATM, so maybe I'll try a bit of rehab to get it off the hooch (or the other way around).
#73
You can take it a step further - the cup we usually take out and discard just before feeding? Make a batch of bread from it. You're going to feed the daylights out of it anyway, so as long as you haven't let it starve for a couple of weeks, it should perk up well during proofing. DH always wondered why I made bread on Mondays... that's feeding day.
Olives is about right. I think of it as a nice mellow slightly tart bread smell but you're right, it's sort of an olive like smell. I know some people start their starters with grapes. That weirds me out though. I can see it going off a lot easier. I probably couldn't have it either. Once the grapes started fermenting, it would probably become an allergen for me. I can't have wine either.
I think paint might be telling you that you're not feeding it enough. I get away with once a week, I wonder if your warmer moister climate dictates more often.
A little hooch never hurt anyone.
Olives is about right. I think of it as a nice mellow slightly tart bread smell but you're right, it's sort of an olive like smell. I know some people start their starters with grapes. That weirds me out though. I can see it going off a lot easier. I probably couldn't have it either. Once the grapes started fermenting, it would probably become an allergen for me. I can't have wine either.
I think paint might be telling you that you're not feeding it enough. I get away with once a week, I wonder if your warmer moister climate dictates more often.
A little hooch never hurt anyone.
#74
You can take it a step further - the cup we usually take out and discard just before feeding? Make a batch of bread from it. You're going to feed the daylights out of it anyway, so as long as you haven't let it starve for a couple of weeks, it should perk up well during proofing. DH always wondered why I made bread on Mondays... that's feeding day.
I usually do bread on Sundays when electricity's off peak but it's too hot in January for the oven. Perhaps a secondhand bread machine on "bake only" would be a good solution.
I'll leave it out tonight and feed in the morning and see if we can get olives again
#75
This is a fun thread to see what others on the forum enjoy. Thank you for posting the question.
I love doing lots of things but my actual hobbies mostly center around beads in different materials and creating one of a kind jewelry pieces.
I built a hot glass studio on the back patio for making glass beads, which involves sandblasting, electroforming, metal smithing, silver smithing, lapidary and much much more. I take breaks from the glass studio and try other craft/art forms.
Because of the vintage machines I started collecting I am now taking breaks from the glass studio which can be intense at times, like getting involved with mixed media with fabrics and sewing, and right now I am blogging about my beautiful pin cushions I am creating.
The most fun thing I ever did though was owning and riding endurance horses, but it was not all that relaxing because those horses were hot hot hot!
I love doing lots of things but my actual hobbies mostly center around beads in different materials and creating one of a kind jewelry pieces.
I built a hot glass studio on the back patio for making glass beads, which involves sandblasting, electroforming, metal smithing, silver smithing, lapidary and much much more. I take breaks from the glass studio and try other craft/art forms.
Because of the vintage machines I started collecting I am now taking breaks from the glass studio which can be intense at times, like getting involved with mixed media with fabrics and sewing, and right now I am blogging about my beautiful pin cushions I am creating.
The most fun thing I ever did though was owning and riding endurance horses, but it was not all that relaxing because those horses were hot hot hot!
#76
Super Member
Join Date: Oct 2013
Location: Centralia, WA, USA
Posts: 4,890
Neat pincushion!
So far I can make a somewhat decent pizza crust but my attempts at bread haven't been that great. I'll try again at some point. There's no way I'm ready to try sourdough though.
Rodney
So far I can make a somewhat decent pizza crust but my attempts at bread haven't been that great. I'll try again at some point. There's no way I'm ready to try sourdough though.
Rodney
#77
Thanks Rodney. My MOM cheated. She loved sourdough and bought a bread machine that would make it. Turned out great! But after about four months we wrapped up the machine and put it in the bottom of the cupboard. We had gained too much weight from eating all of that wonderful fresh baked bread....LOL
#78
Super Member
Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
I've heard you can keep sourdough in the freezer. I have some in my freezer that must have been there at least 5 years. I might just be afraid to use it, and every time I see it, "I don't have time now!"
Has anyone else frozen sourdough and used it again?
Has anyone else frozen sourdough and used it again?
#80
Every
Last
One
Revived.
I had a 17L tub full of starter by the end of it. I think the moral of that story is patience. Sourdough requires patience.
You're now the QB sourdough starter guru Tammi
I usually do bread on Sundays when electricity's off peak but it's too hot in January for the oven. Perhaps a secondhand bread machine on "bake only" would be a good solution.
I'll leave it out tonight and feed in the morning and see if we can get olives again
I usually do bread on Sundays when electricity's off peak but it's too hot in January for the oven. Perhaps a secondhand bread machine on "bake only" would be a good solution.
I'll leave it out tonight and feed in the morning and see if we can get olives again
We have a bread machine - I sometimes do a regular bread dough on the dough only cycle then form it myself and bake in the oven. DH especially likes that in the dead of summer. LOL! Like the time it was about 35C and I cooked a turkey and made bagels, bread and muffins while the boys put up the garage frame.
I'll have to look to see if mine has a bake only cycle.
When you're trying to grow the yeast colony- make sure it doesn't dry out too much - It needs a wet moist environment. Add food and water as required. It won't get bugs or other nasties once the yeast is established. The yeast beasties will stop anything else from getting established.
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