[Sca-cooks] Seeking

[Terry Decker]

The aerobic/anaerobic cycle in a starter completes in about 12 hours at room 
temperature.  Once the fermentation stops, mold growth can set in.  Three 
days without refrigeration or feeding would turn my starter into a mold 
factory, which is why I recommend feeding daily if the starter is at room 
temperature and once every three days if refrigerated.

Flour isn't sterile.  There is usually enough yeast in the flour to take 
advantage of the amylase reaction between the water and the flour.  So, you 
should be able to get a starter even if you don't bake a lot.

The flavor of sourdough depends on the lactobacilli in the starter.  Adding 
milk will spike the lactobacilli.  It may also make the starter more prone 
to infection.

Sugar will boost the yeast production, but may do so at the expense of the 
lactobacilli.

I've never seen it take more than three days to get a good fermentation 
rolling, but it may take several months and a number of uses to get proper 
flavor and potency.

Bear

> Flour & water.  Put on your shelf and feed every 3rd day or so.  If you 
> bake a lot there is natural yeast in the air.  If you add milk, it will 
> "sour" faster.  If you add sugar, it will grow a little faster.
>
> It may take a month or so to develop into a bubbly mess, dependant on your 
> ambiant yeast.
>
> Vitha
>
>
>
> On Mon, 06 Jun 2005 11:56:04 -0400
>  wildecelery at aol.com wrote:
>> I know that there was a thread on it  a while ago... does anyone have a 
>> simple, quick recipe for a periodish sourdough starter?
>>
>> -Ardenia