SC - Sourdough starter

[Elaine Koogler]

According to my resident expert on the subject, it's just resting.  He says that
when you first put the yeast in, it's like a primary fermentation...it just goes
nuts.  Now that there are not as many nutrients available, it goes more dormant,
having reached a kind of equillibrium.  The longer you let it go, the more sour
it will get, the sourness being a result of the waste products from the
fermentation.  This fermentation is still going on, but at a significantly
slower pace.

Hope this helps!

Kiri

Leslie Lansdowne wrote:

> Hi all!
>
> I am coming out of lurkdom once again for some assistance.  Sunday night I
> whipped up some sourdough starter.  The directions said to let it sit for
> 10-12 days.  Two days later, it was frothy and bubbly and smelled a little
> sour, but since the recipe said to wait 10-12 days, I didn't do anything
> with it.  Now it is 4 days later and it is flat and no longer bubbly.  Is
> it ruined?  Should  I feed it or is it supposed to be like this?  It
> definitely smells sour, it just looks dead.
>
> Any help would be greatly appreciated!
>
> Marsaili:-)
>
> _______________________________________________
> Why pay for something you could get for free?
> NetZero provides FREE Internet Access and Email
> http://www.netzero.net/download/index.html
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================